Heat a saucepan, add the bacon lardons and cook gently so that they release their fat and colour slightly. After about 8 minutes, lift out the lardons and set aside.
Season the flour with salt and pepper. Sprinkle over the cubes of beef. Add to the bacon fat in the pan and brown on all sides. Lift out the meat and set aside with the cooked lardons.
Put the chopped onions, garlic and carrot in the pan and lower the heat. Cook gently until soft, this should take about 5 minutes. Add the tomato purée, mix in and cook out for 2 minutes.
Add the Buckfast, tinned tomatoes, stock, bay leaf and thyme. Bring to the boil, then add the meat and lardons. Cook on a low heat, stirring from time to time, for approximately 2 hours.
Around 30 minutes before you are ready to serve, add the baby onions.
The meat should be tender and the onions cooked through. If the mix dries out add a little water and adjust the seasoning if needed with salt and pepper.
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