Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon oil
  • 3 ounces onions or shallots, chopped
  • 3 1/2 ounces thick-cut bacon, diced
  • 1 1/2 pounds stewing beef, cut into 1 1/2 -inch pieces, patted dry
  • Scant 1/4 cup flour
  • 1 1/4 cups any type of stock, hot
  • 1 1/4 cups red wine
  • 1 bouquet garni (1 bay leaf, 3 sprigs fresh thyme and 3 sprigs parsley, tied together)
  • Black pepper
  • 3 1/2 ounces mushrooms, diced
  • Salt

Instruction

  • In a heavy pan over medium heat, heat oil. Add onions and bacon and cook, stirring, until browned. Remove them and set aside; leave fat in pan.
  • Add beef and brown on all sides (work in two batches if needed to avoid crowding).
  • Sprinkle browned beef with flour, stir until browned and add stock. Stir, scraping bottom of pan, then add reserved bacon and onions, the wine and bouquet garni. Season with pepper.
  • Simmer very gently for 2 hours.
  • Add mushrooms and cook 30 minutes more. Season with salt and serve. Or, even better, reheat and serve the next day.