1 lb cubed stewing beef i.e. Paleron, Chuck (Macreuse, Basse Cote) any Shoulder cuts into 2 inches
7 oz lightly smoked bacon bits or bacon strips, cut into small pieces
4 oz button mushrooms
2 cloves of garlic, peeled and sliced
1 medium onion, peeled and sliced
4 carrots, thickly sliced
18-24 pearl white onions
1 tablesppon tomato paste
2 sprigs of thyme (1 teaspoon dried)
1 bay leaf
2 heaped tablespoons flour
1 1/2 cups bottle of red burgundy (dry red wine)
1 1/2 cups of beef stock
Salt and freshly milled black pepper
- Fry the bacon with a little olive oil and butter first until it is golden / slightly crispy and then transfer to a casserole or heavy-bottom saucepan. Cook at moderate heat.
- Using the same pan, cook the beef in bacon fat until browned. Remove the beef.
- In the same pan, put all the vegetables, herbs and tomato paste. Season well with salt and pepper and cook for 2-3 minutes. Remove the saucepan from the heat. Remove fat from the saucepan.
- Put the bacon and beef with the vegetable in the pan. Season with salt and pepper.
- Sprinkle with flour and toss everything until lightly coated. Cook for 3-4 minutes.
- Pour in the wine and beef stock, enough so that it covers all the ingredients. Stir slightly.
- Cover the pan and simmer on low heat for 3 hours.
- The dish is ready when the fork slides out easily from the beef cubes. Serve with boiled or mashed potatoes. And of course, it is perfect when paired with a great Burgundy wine.