Directions

1. Heat oil in a heavy based pot on medium.
2. Cook bacon for 5 minutes, stirring, until crisp. Transfer with a slotted spoon to a bowl.
3. Season beef with salt, then sear in batches in the pot until browned all over. Set aside with the bacon.
4. Add the carrots, celery and diced onion to the same pot and cook for 5 minutes, until softened, scraping the base.
5. Add 4 of the garlic cloves to the pot, cook for 1 minute stirring.
6. Add bay leaves, thyme and tomato paste and stir through.
7. Sprinkle over flour, stir well and cook for 2 minutes to brown.
8. Return the bacon and beef to the pot and season with salt and pepper. Add the wine and stock cube, bring to a simmer and cook until reduced by half, about 5 minutes.
9. Stir in pearl onions, stock, bring to a boil, then reduce heat to low and simmer, covered, for 1½ to 2 hours, stirring occasionally, until the meat is falling apart.
10. Melt the butter in a large frying pan on medium heat. When it starts to foam, add the remaining garlic cloves and cook for 1 minute, until fragrant.
11. Add in the mushrooms, cook for 5 minutes, shaking the pan to coat with the butter. Season with salt and pepper.
12. Add mushrooms to the beef pot, simmer for a further 3-5 minutes, stirring occasionally.
13. Serve beef garnished with parsley and with fresh crusty bread or mashed potato.