Get all the ingredients ready (mise en place) to start the marinade. Reduce wine on high heat by 1/3. Then in a clean airtight container, put all the ingredients (beef, veg & bouquet garnish) together with the wine. Keep in the fridge for 8 hours.
After the marinating time, drain the beef and veg for 1 hour using a colander. Then separate beef, veg and wine.
Toast the flour and get ready the ingredients for the second step of the recipe, cooking the stew.
On a very hot pan with the sunflower oil place the drained diced beef and give colour all over. Do this process by small batches and reserve.
On the same pan the beef was seared, place the veg from the marinade without the herbs, and give colour for around 4 mins.
After the 4 mins, add into the pot the diced beef and the toasted flour. Mix well.
Add the wine and juices and stir it. After 10 seconds add the resto of the ingredients: crushed garlic, chicken stock, salt, pepper and bouquet garnish from marinade.
Once boiling, reduce the heat to a simmering, put lid on and carry on cooking for 90 mins or until meat is soft. Stir it occasionally to avoid to stick to the bottom of the pot.
For the garnish, saute some bacon lardons, mushrooms on separate pans. Braise some baby onions and get ready mash potato.
To plate up, sit the mash in the centre of the plate and over a ladle of beef stew and finish it with bacon, mushrooms and onions all over. Sprinkle with chopped parsley.
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