In a large pot, heat oil and fry baby onions, bacon and beef until brown.
Add 125 ml red wine and carrots.
Mix the sachet contents with 350 ml cold water and add to the pot.
Simmer until the meat is tender and the carrots are cooked (approximately 40 min).
Add the tin of butterbeans and simmer for 5 min.
Garnish with fresh rosemary and serve with creamy mashed potato.