Chop the beef into large chunks of around three inches and caramelise in batches in a hot heavy-based pan with a little oil until dark golden brown, draining off any excess fat.
Add the onion and leek and fry slowly in any fat remaining in the frying pan, then add a pinch of flour to thicken the sauce.
Add one half of a bulb of garlic cut horizontally to the pan.
Make a bouquet garni by tying up a quarter stick of celery, a bay leaf, a few sprigs of fresh thyme and some parsley with a bit of string. Add into the pot with the wine and port (if using) and the bacon. Bring to the boil and reduce by half.
Dissolve one Stock Pot into 500ml of water. Add to the beef. Bring it to a simmer, then cook at Gas Mark 2, 150°C, fan 130°C. Check after two hours, then continue cooking for a further hour and three quarter hours or so.
20 Minutes before the end of cooking time, fry the bacon cut into thin strips. In another pan, brown the pearl onions. Add the wild mushrooms to the lightly browned bacon and fry for 1-2 minutes.
After approximately three and three-quarter hours in the oven, the boeuf bourguignon will have reduced by approximately one half. Garnish with the onions, mushrooms and bacon, and serve.
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