Anne Robinson, TV Presenter & Journalist

1 Bottle Red Wine, 1 dsp Redcurrant Jelly, 1 large Carrot, peeled and chopped
1 small onion peeled and chopped, 2 Celery sticks chopped, 8 Garlic cloves, peeled and crushed, 3 sprigs thyme, 2 Bay leaves, ½ beef stock cube, 1 kg chuck or shin British beef cut into large chunks, 1 heaped tblesp flour, 2 tbsp olive oil
50g butter, 100g streaky bacon, 24 button onions (peeled), 20 Button mushrooms,
75m cognac, Juice of ½ lemon, 1 tbsp chopped parsley

Put the first nine ingredients in a pan and bring to the boil. Ignite the wine with a match and allow the flames to subside. Turn down the meat and simmer for 30mins. Put to one side. Roll the beef in the flour. Melt the oil and butter in a large heavy bottomed pan. Put in the bacon and fry until brown. Remove and preserve.
Now seal the beef in the pan, 4 or 5 pieces at a time. Once all the beef is coloured, add the button onions and mushrooms. Fry gently until brown.
Now pour in the cognac. Carefully ignite with a match. Pour in the reserved reduced wine.
Gently bring to a simmer and skim off the scum as it forms on the surface.
Place the pot in the oven with a lid and braise for 2 hours.
Check the seasoning, add the lemon juice.
Sprinkle with the parsley.
This is even better the next day.