Ingredients:

60 ml (1/4 cup) olive oil

1.4 kg gravy beef, trimmed, cut into 4cm pieces

12 French shallots, peeled

250 g small cup mushrooms, trimmed

1 large brown onion, coarsely chopped

175 g bacon, cut into 2cm pieces, cut into 2cm pieces

3 garlic cloves, finely chopped

440 ml can stout, such as Guinness

430 ml (13/4 cups) Massel beef stock

2 tablespoons chopped fresh thyme

2 tablespoons tomato paste

1 tablespoon brown sugar

2 tablespoons plain flour

60 ml (1/4 cup) cold water

Directions:

1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Cook beef, in 4 batches, for 2-3 minutes each side or until browned. Transfer to a plate.

2. Cook the shallots for 2 minutes or until light golden. Transfer to a plate. Cook the mushrooms for 2 minutes or until light golden. Transfer to a plate.

3. Heat remaining oil over medium heat. Cook onion for 5 minutes or until soft. Add bacon. Cook for 3 minutes. Stir in garlic for 1 minute or until aromatic. Add stout, stock, thyme, tomato paste, sugar and beef. Bring to boil. Reduce heat to low. Cover. Simmer for 10 mins

4. Add shallots. Simmer, partially covered, for 5 minutes. Uncover. Add mushroom. Cook on low for 5 hrs or until beef is tender and sauce reduces. Combine flour and water in a bowl. Gradually stir into the beef mixture.

Bon Appetit!