3 pounds (1.5kg) of beef (I like using beef shoulder since it's a leaner cut with less fat)
2 tablespoons oil
1/2 cup flour
1 bottle of red wine (Burgundy!)
2 garlic cloves
5 oz (150g) lean bacon
6 1/2 cups (400g) small mushrooms
1 1/3 cup (200g) onions
Salt, pepper
Cookware
1 Dutch oven with lid
1 skillet
Preparation
Cut the beef into large cubes (or have it cut by the butcher). Brown the beef in the Dutch oven with a little oil. Over low heat, add the flour and stir well. Pour in the red wine and add water until the meat is covered by the liquid. Season with salt and pepper and add the garlic
Cover and cook over low heat for 2 hours; if you're using an oven-safe pot you can cover and cook in the oven for 2 hours at 400 °F
Cut the bacon into small, thin slices, blanch it and then let cool. Sauté in a pan with the mushrooms and onions for 10 minutes.
When the beef is about 3/4 of the way done, remove the lid and add the bacon mixture. Simmer for 15 minutes
Serve on a hot dish sprinkled with chopped parsley.
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Final Thoughts
A recipe that can be used with a traditional cast iron pot or with a pressure cooker (45 min) depending on the time you have available!
Or try cooking it the day before, it's easy to let it cook on its own and it will taste even better