Peel and slice the onions and cook off let them sweat for about 5 minutes then add the carrots and mushrooms. Add the four to the vegetables and cook out this will help thicken the dish later.

In a separate pan cook the beef until golden and brown then add it to the vegetables along with the juices from the meat.

To this add the bouquet garni and the red wine and some beef stock for flavour. Cover and cook for about half hour checking it now and then giving it a stir checking the thickness.

When your sauce is rich looking in colour and thick in texture check the meat is cooked all the way through and adjust the seasoning. Add a knob of butter to give a shine to the sauce.

Serve with home baked bread and top with parsley it also accompanies mash potatoes too