Serves 6.

2 lb of beef for stew
Vegetable oil
2 Tbsp of flour
1 cup of red wine
1 cup of stock (or water)
2 cloves of garlic
2 tsp of tomato paste
salt and pepper
4 oz of salt pork, cut into lardons
12 small white onions, peeled
2 cups of mushrooms, sliced
Parsley

• Heat the vegetable oil and brown the meat on all sides.
• Discard the oil.
• Deglaze with some stock or water.
• Put the meat in a large pan and sprinkle with the flour.
• Stir until brown.
• Add the wine, stock or water, garlic, tomato paste, salt and pepper.
• Fry the salt pork in a clean pan until fat runs from it, then add the onions and brown them.
• Discard the fat and add the lardons and onions to the meat.
• Cook over gentle heat for 2-½hours.
• Add the mushrooms and cook for another 15 minutes.
• Taste and adjust the seasonings.
• Arrange on a hot serving dish and sprinkle with parsley.