Bœuf Bourguignon

Cut the meat into 4cm cubes. Marinate it over night in the wine, chopped onions, thyme, bay leaves and crushed pepper. Remove the meat and pat it dry, reserving the wine from the marinade. In a heavy-based pan, brown the meat with butter and oil in batches, sprinkling with flour and salt. Cover with the wine (add more, if necessary). Bring to the boil, skimming any foam that rises, and simmer for about 2 hours, until the meat starts to disintegrate. In the meantime, fry the bacon (in 1cm cubes) and mushrooms (quartered) separately. Reserve. In the same pan, cover the onions with water and sugar and boil until the water evaporates completely and the onions caramelize. Add this garnish to stew and bring to the boil before serving with rice or mashed potatoes.