3 lb/1.4kg of beef - cubed (2" (shin))
1 Ib/450g of bacon - cooked
3 onions - sliced
3 tbsp of olive oil
3 tbsp of butter
3 tbsp of plain flour
2 cloves of garlic
1 piece of orange zest
2 cloves
A glass of red wine
250ml of single cream
½ pint of beef stock
Bouquet garni (2 sprigs of thyme, 4 sprigs of parsley, 2 bay leaves)
Anglesey sea salt and black pepper

METHOD

Cut the meat into large cubes.
Mix the flour with some salt and pepper and cover the meat with the flour.

In a frying pan, heat the oil and butter, on a medium heat and cook the bacon, garlic and onions together until the onions are melted. Put everything to the side. In the same pan, add the beef and brown.

In a big enough bowl, mix the beef with the red wine, bacon, garlic and onions, a pinch of salt and pepper and cloves. Finally, add the cream, stock, orange zest and the bouquet garni.

Cook in the oven for 2 ½ hours at a temperature of 140'c.

To Serve
A pinch of parsley and vegetables of your choice.

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