Cut the meat and bacon into 1 inch (2,5cm) pieces.

Heat 4 tablespoons (60ml) of the oil in the open pan and brown the meat, together with the bacon.

Add the onions and sprinkle with flour. Stir and allow to brown for a moment more.

Pour on the red wine. Add the crushed garlic, mixed herbs, and seasoning.

Close the lid and bring to pressure. Cook for 35 minutes. Release steam quickly.

Whilst the stew is cooking, wash the mushrooms and slice. Heat the oil and butter. Fry the mushrooms for about 3 minutes. Drain.

Just before serving stir in the mushrooms. Thicken the stew with 3 tbsp (45ml) cornflour blended with a little water.

To garnish the stew sprinkle with chopped parsley.