Flour the cubes of meat, then brown them in the olive oil in a large oven-proof casserole dish.
Add the onions and maple syrup. Reduce for 1 minute.
Add the wine, broth, tomato paste, garlic, bay leaves and the rosemary. Season with salt and pepper. Bring to the boil, cover and bake in the oven for about 2 hours.
In a large pan, fry the cubes of foie gras. Remove from the pan. Set aside. Immediately fry the onions in the duck fat left in the pan. Set aside.
Thirty minutes before cooking has finished, add the pearl onions, carrots, celery and fried mushrooms to the casserole dish. Once cooked, add the foie gras cubes and sprinkle with parsley. Serve and enjoy.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.