Try this classic French dish with stew beef, bacon and red wine.
Heat the oven to 325°F/160°F. Take the meat from the fridge and bring to room temperature, about 20 minutes. Heat the oil in a large casserole. Working in batches, brown the meat well on all sides, removing as you go. When the meat is done, cook the carrots and onions in the same pot until tender and lightly golden. Add the garlic, and cook one minute. Add the flour and cook for 2 minutes. Pour over the wine and the stock. Add the bouquet garni. Return the meat to the pot, cover, and transfer to the oven until the meat is very tender, about 2 hours.
While the meat cooks, prepare the garnish: Heat the oil, if using, in a pan and brown the bacon. Remove. Add the onions until browned all over, remove. Finally, brown the mushrooms, and remove. Deglaze the pan with 1/2 cup/125 ml water, reduce, then pour over the garnish. Set aside.
When the meat is done, remove it from the pot. Strain the stock, discarding the vegetables. Pour the liquid back into the pot and boil until thick enough to coat a spoon. Return the meat to the pan and add the garnish. Cover and simmer until the onions are tender and the flavours have blended, 10 minutes. Adjust the seasonings. Serve.