Quantity	Ingredient
1.5 kg	Lean Beef
1/3 cup	Butter
350g	Button Mushrooms
1 cup	Pickling Onions, peeled
1 cup	Baby Carrots, peeled
1/4 cup	Flour
2 cups	Beef Stock
2 cups	Red Wine
150 g	Tomato Paste
4 cloves	Garlic, crushed
1 teaspoon	Salt
1 teaspoon	Thyme
1	Bayleaf
To Taste	Pepper
	Chopped Parsley.

Cube the beef. I go for those slightly larger chunks you often see in Indian dishes.

In a pan heat half of the butter. Add the mushrooms and brown lightly. Set these aside, add the rest of the buiter and repeat the process with the onions.

Set these aside too.

Brown the beef cubes, a few at a time in the remaining fat . Transfer these to a large casserole or iron pot

Add the flour to the pan and stir, then add the bouillon, wine and tomato paste. Bring to the boil gently and stir until thickened. Add garlic, salt, thyme, bay leaf and freshly ground pepper.

Add sauce to meat cubes in the casserole dish. Cover and bake at 350 degrees F. for about 2 hours, until the meat is very tender. Add the onions and carrots for the last half hour of cooking time, and the mushrooms for the last 15 minutes.

Remove from oven and remove the bay leaf. Sprinkle fresh parsley over top to garnish. Serves 5-8 depending on appetite.