Beef and Red Wine Casserole

Ingredients:

2 cups button mushrooms
1 kg small or pickling onions
2 kg blade steak, diced
Plain flour
Olive oil
4 rashers bacon, chopped
1 cup red wine
1 L beef stock
Butter
Parsley, chopped

Procedure:

Roast the onions whole in a roasting tray. When done pop them out of their skins. Add mushrooms in with the onions 20 minutes before they are cooked. Dredge beef in the flour. Heat some olive oil in a heavy-based pot, add the beef and fry until cooked. Add bacon and continue to cook. When done add the onions and mushrooms, and stir well. Add the red wine and stock, and simmer for 1 hour on low heat. When ready to serve add parsley.