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1
In a deep dish, mix together the beef, wine, thyme, garlic and Cognac.
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2
Cover with cling film and leave to marinate in the fridge for at least 3 hours.
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3
Drain the meat into a bowl, using a colander, and reserve the marinade.
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4
Heat 4 tablespoons of the oil in a large saucepan or cast iron pot over a medium hear.
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5
Add the meat and cook for 20 minutes until brown, season with salt and pepper, then sprinkle with the flour and cook, stirring, for a further 2-3 minutes.
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6
Add the stock and reserved marinade and bring to the boil.
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7
Skim the foam off the surface and add the bouquet garni, then reduce the heat to low and simmer, partially covered, for 1 hour 45 minutes, stirring occasionally, until the meat is tender.
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8
By that time you should have a rich, silky sauce.
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9
About 50 minutes before the end of the cooking time, heat another medium saucepan with 1 tablespoon of the oil over a medium-low heat.
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10
Add the carrots and onions and cook for 10 minutes or until soft and pale gold in colour, then add to the meat saucepan.
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11
When the beef is almost ready, heat the remaining oil in a frying pan over a medium heat.
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12
Add the mushrooms and pancetta and fry 8-10 minutes, stirring occasionally, until golden brown, then add them to the beef.
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13
Check the seasoning adjusting the salt and pepper, if necessary, throw in the parsley and stir gently without breaking the delicate pieces of beef.
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14
Serve with hot creamed mash potatoes for a perfect winter warmer.
