Summary

Ingredients

• 1 ½ kg beef from the leg
• 3 tablespoon olive oil
• 1 teaspoon thyme
• 0.5 ½ bottle wine, red Burgundy wine
• 2 tablespoon flour
• 5 tablespoon oil
• 2 cloves garlic
• salt
• Pepper, freshly ground
• 2 bay leaves
• 1 sprig rosemary
• 0.5 ½ bunch thyme
• 0.5 kg ½ shallot (s)
• 3 carrot (s)
• 100 g bacon, mixed
• 400 g mushrooms
• 2 tablespoon tomato paste

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Instructions

1. Cut the meat into pieces and then place in a bowl and marinate with olive oil, thyme and wine for about three to four hours.
2. Drain the meat, pat dry and dust thinly with flour. Fry brown all over in hot oil. Add the crushed garlic, salt and pepper. Add the marinade, bay leaves and herbs. Cover and simmer over a low heat for about 1 1/2 hours.
3. In the meantime, peel off the shallots, peel the carrots and cut them diagonally into long slices, sauté briefly in the remaining oil and add to the meat, simmer everything for another hour.
4. Cut the bacon into very fine strips and fry in a pan over a low heat. Add tomato paste, bacon and mushrooms to the stew in the last 15 minutes. Season to taste with salt.
5. A French baguette goes wonderfully with it.