2 lbs. topside beef or chuck, or rump steak
1 oz. butter
1 tbsp. cooking oil
1 onion, finely chopped
1 clove garlic, chopped
1 rounded tbsp. flour
1/2 pt. stock
1/2 pt. red wine
Bouquet garni
1 lb. button onions, peeled & left whole
1/4 lb. button mushrooms
Parsley, chopped to garnish

Wipe and cut beef into cubes; brown quickly in the hot butter and oil. Remove meat from pan, and add onion and garlic to fat. Saute gently until soft and beginning to brown. Add meat and sprinkle flour on top. Stir in the stock and red wine; add the bouquet garni and cover. Simmer gently 1 hour. Then add button onions; cover and simmer a further 1 hour. About 15 minutes before cooking time is completed, add mushrooms; recover and cook for remaining time. Remove garni, check seasoning and serve sprinkled with parsley.