1 bottle Burgundy (more is optional but well worth it!)
450g button mushrooms
2tbsp plain flour
1/2 pint beef stock
For the Toppings (optional)
Puff pastry lids
For the Gremolata
Bunch of parsley, finely chopped
Zest of 3 lemons
2 cloves of garlic, finely chopped
Heat heavy bottom pan (ideally cast iron casserole) with 2 tbsp of oil. Fry bacon until brown and put in a bowl, leaving the fat in the pan for the beef.
Brown the beef in batches and put into the bowl with the bacon.
Now fry the sliced onions and carrots, cook for few minutes, add garlic, thyme, rosemary, bay leaves. Pour in wine and stock.
Sprinkle flour over beef and bacon and add back to pan. Cover and bring to boil then to the oven for 2.5 hours.
Halfway through cooking, fry the pearl onions and mushrooms with the butter and remaining oil until brown. Add brandy and cook for few minutes before adding to stew.
For the Toppings (optional):
Cut the ready rolled puff pastry into large triangles, score with lines and brush with egg wash, place on baking sheet and bake until risen and golden brown. For roast tomatoes, take large vine tomatoes, cut in half place on baking tray sprinkle with sea salt and freshly ground black pepper, drizzle with olive oil and roast.
For the Gremolata, mix parsley, lemon zest and cloves together and sprinkle over the stew!