Pre-heat the oven to 150°C.
Heat a pan on a moderate heat, half the olive oil and then saute the bacon with the chopped onions until softened. Add the chopped garlic and saute for two minutes. Set aside on a plate.
Add the rest of the oil to the pan and roll the beef cubes in the seasoned flour then sauté until sealed. Set aside.
Add the butter and saute the pearl onions, tomatoes carrots and mushrooms until softened. Put the beef into a covered casserole dish with the garlic and chopped onion mixture, cover with the wine and stock, add the tomato puree and bouquet garni and place in the oven for one hour.
Add the pearl onions, carrots, mushrooms and bacon and cook for a further 45 minutes. Check seasoning, remove the bouquet garni and serve.
Pair this with Isla Negra Merlot
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.