Preparation time 25 minutes, cooking time 2 hours 30 minutes.

1. Cut beef into 3cm pieces, heat half of the oil in large saucepan, cook beef in batches, until browned. Remove from pan.

2. Heat remaining oil and butter in pan, cook onions, mushrooms, bacon and garlic, stirring, until onions  are browned lightly. Stir in flour, stir over heat until mixture is browned.

3. Remove from heat. Gradually stir in stock and wine, stir over heat until sauce boils and thickens.

4. Return beef and any juices to pan, add bay leaves, sugar and oregano. Simmer, covered about 2 hours or until beef is tender, stirring occasionally. Discard bay leaves.

Serves 4, per serving 36.3g fat, 2890kj.