- Marinate the beef with chopped carrots, celery, garlic and pepper corn in red wine over night.
- drain the beef and separate the vegetables.
- Seal the beef in a hot pan with olive oil and sea salt.
- Fry the bacon in a hot pan with olive oil.
- Add the marinated vegetables into the bacon with Dijon mustard.
- Add a large portion of butter and the french onions.
- Add the beef and the marinate sauce to the fried bacon and vegetable then slow cook for 2 hours.