Created by ImPat on November 30, 2016
Step 1: Heat half the oil in a large heavy based saucepan over moderate heat and cook beef, in batches, for 2 minutes or until browned and then add remaining oil to pan and cook and stir eschalots, bacon and mushrooms for 4 minutes until golden.
Step 2: Add the flour to the pan and cook and stir for 1 minute until thick.
Step 3: Stir in tomato paste, then gradually pour in the boiling water and wine and stir in crumbled stock cubes and bring to the boil.
Step 4: Reduce heat, simmer, covered, for 1 hour 45 minutes or until meat is very tender.
Step 5: Season to taste and stir through the parsley.
Step 6: Serve beef with mashed potato and green beans and sprinkle with extra parsley.