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My twist is the use of good quality burgandy - if you use cheap wine it will taste acidic, and keeping the texture in the onions and mushrooms by not adding them until 30 minutes before the end of cooking.
Toss 1kg of chuck or shin of beef, cut into large pieces, in flour enerously seasoned with fresh milled salt and pepper. Let it colour in a little oil and butter in a heavy casserole.
Remove meat and add 20 button onions. Brown them lightly then add 20 button mushrooms. When golden, remove and set aside to add to the casserole for the final 30 minutes of cooking.
Add a large onion, peeled and chopped, to the pan with 80g of fatty bacon cut into short, thick strips. When they are soft and pale gold, return the beef to the pan with 3 lightly crushed cloves of garlic, 2 bay leaves, 1 large sprig of thyme, a bottle of good red Burgundy and a Knorr Beef Stock Pot and simmer for a good 90 minutes, until the meat is tender.
Add the onions and mushrooms, season and continue cooking for 30 minutes.
Brown the meat generously.
Don‘t add the onions and mushrooms from the beginning otherwise they will overcook.
Use good quality wine and it is reflected in the final dish.
It tastes better when allowed to mellow overnight.
Serve with new boiled, steamed or mashed potato.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.