Boeuf Bourguignon

Name: Boeuf Bourguignon
Ingredients: 1 kilo paleron of beef, Charolais if possible and if your butcher has no idea of what a paleron is then a feather steak which is a cut from the shoulder, diced into 5 cm pieces; 4 medium onions, thinly sliced; 6 carrots cut into 3-4 cm pieces; 1 bottle Burgundy; 250 ml chicken or beef stock; 1 clove garlic, crushed; 2 tbsp flour; Approx. 12 or so button mushrooms; 1 bouquet garni (sprig of parsley, thyme and a bay leaf tied together); Chopped parsley to finish off; Salt and pepper; 60 ml vegetable oil; 30 ml unsalted butter