Beef Bourguignon

1) Preheat the oven to 140C/Gas 1

Meanwhile, heat the olive oil in a large dutch oven

Add the bacon and cook over a medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned

Remove with a slotted spoon to a large plate. <p>

2) Dry the beef cubes with paper towels and then sprinkle with salt and pepper

In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides

Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned

Set aside. <p>

3) Toss the carrots, onions, 1 tbsp of salt and 2 tsp of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned

Add the garlic and cook for 1 more minute

Add the cognac, stand back, and ignite with a match to burn off the alcohol. <p>

4) Put the meat and bacon back into the pot with the juices

Add the bottle of wine plus enough beef stock to almost cover the meat

Add the tomato puree and thyme

Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork. <p>

5) Combine 2 tbsp of the butter and the plain flour with a fork and stir into the stew

Add the frozen onions

Saute the mushrooms in 2 tbsp of butter for 10 minutes until lightly browned and then add to the stew

Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes

Season to taste. <p>

6) To serve, toast the bread in the toaster or oven

Rub each slice on 1 side with a cut clove of garlic

For each serving, spoon the stew over a slice of bread and sprinkle with parsley.