Ingredients: 

1.25 kg Chuck steak
2 level tbsp of seasoned cornflour
40g butter
1 tbsp olive oil
1 large onion chopped finely
1 garlic clove chopped finely
100g bacon lardons
1 Bouquet garni ( tied muslim containing 1 sprig parsley, 4 black peppercorns, 1 sprig thyme, 1 bay leaf, 2cm celery)
250ml Burgundy
375 ml Beef stock
12 button onions or shallots, peeled, left whole
150g button mushrooms
Chopped parsley to garnish

Method:

1. Cut the meat into 2cm dice and coat with seasoned cornflour
2. Heat the butter and oil in the pan, add the onion, garlic and bacon and cook gently until pale gold in colour
3. Add the beef and cook a little more briskly until well sealed and brown.
4. Add bouquet garni, wine and stock.
5. Cook stirring continually, until mixture boils, adjust the seasoning with salt & pepper to taste.
6. Lower the heat and cover, cook gently for 1½ to 2 hours, stirring occasionally.
7. Add baby onions and cook for a further 20 mins.
8. Add mushrooms and cook for a further 10 minutes.
9. To serve - sprinkle parsley over the top and garnish with a little soured cream.