How to Make Beef Bourguignon

lbs stewing beef or rump roasting joint cut into 2 inch cubes

ml/ 2 cups red wine

olive oil

bacon lardons/ 2-3 strips bacon (chopped)

large onion (chopped)

garlic cloves (minced)

flour

baby carrots/2 large carrots (cut into 2 inch pieces)

up to 1 cup/ 250 ml beef stock (optional)

prepared bouquet garni or 3 parsley stalks (3 thyme sprigs, 2 bay leaves tied together)

salt and pepper

parsley (chopped)