Pour 1 bottle red wine (fruity light) in a pot with 1 onion (peeled and cut into 6 wedges), 1 large carrot (cut into large chunks, 2 garlic cloves (peeled and squashed with the flat of the knife), 1 bay leaf, 1 star anise, a small bunch of parsley (set aside a few sprigs for garnish), 2 sprigs thyme. and bring to the boil. Simmer for 30 minutes until reduced by about half. 

In the meantime, heat 4 tbs oil in a large casserole dish over medium-high heat, add 200g unsmoked bacon lardons and fry until golden. Scoop out with a slotted spoon and set aside.

Add 18 small/baby carrots, cut into rounds and 200g button mushrooms to the pan and saute until lightly golden. Scoop into a bowl. Add 24 pearl onions or 12 small shallots (peeled*) to the pan, turn down the heat slightly, and fry until just beginning to brown. Meanwhile, put 2 tbs flour on a plate, then roll 1.2kg ox/beef cheeks, cut into bite-sized chunks, int the flour, to coat. Remove the onions and add to the other vegetables.

Fry the beef in batches until crusted and browned, being careful not to overcrowd the pan (add a little more oil if necessary). Scoop out and set aside in a bowl. 

Add 60ml brandy to the pan and scrape to dislodge any caramelised bits on the bottom. Strain in the reduced wine (discarding the vegetables), followed by 250 ml beef stock. Add a couple strips of orange peel (optional). Return the beef to the pan and bring to a simmer.

Cover and simmer for two and a half hours, then tip in the onions, mushrooms and carrots and simmer for another half an hour.

Stir in the lardons and season to taste. Add the remaining parsley and serve with baby new potatoes.

* Drop the pearl onions (the root end cut off) into a pot of boiling water for 30 seconds. Drain and soak in ice-cold water to cool. You can then pinch the skins off at the stem end, using your fingers, or with the help of a paring knife.

Serves 6.