Summary

Ingredients

• 1 kg beef, lean, from the leg
• 125 g bacon, smoked, mixed
• 2 tablespoons oil
• Salt and pepper, black
• 1 medium carrot (s)
• 375 g onion (s), small
• 2 cloves garlic
• 3 tablespoon flour
• 1 tablespoon tomato paste
• 375 ml broth, clear
• 300 ml red wine, dry (e.g. Burgundy)
• 2 bay leaves
• 1 teaspoon thyme, dried or fresh
• 1 bunch parsley
• 250 g mushrooms

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Instructions

1. Wash the meat, pat dry and cut into 4-5 cm cubes. Cut the bacon into strips. Fry in 1 tablespoon of hot oil in a roasting pan, remove. Fry the meat in portions in the bacon fat. Season with salt and pepper and remove.
2. Peel the carrot, 2 onions and garlic. Finely dice and sauté in the frying fat. Add the meat and bacon again. Dust everything with flour and sweat. Stir in tomato paste. Deglaze with stock and wine and bring to the boil.
3. Season with salt and pepper vigorously. Add bay leaves and sprinkle with thyme. Mix everything well. Cover the beef in a preheated oven (electric stove 200 degrees, convection 180 degrees, gas level 3) for about 2 hours.
4. Clean and wash mushrooms. Peel the rest of the onions. Heat 1 tablespoon of oil. Fry both in it, season and add to the meat 30 minutes before the end of the cooking time. Wash and finely chop the parsley. Season to taste and sprinkle with parsley.
5. You can just eat baguette with it. We love to eat gnocchi with it (even if it should be a style break).