Summary

Ingredients

• 1 kg beef, piece suitable for braising
• 300 g bacon, mixed, smoked
• 500 g mushrooms, brown
• 500 g shallot (s)
• 4 large garlic clove (s)
• 1 bottle red wine, dry
• Clarified butter
• salt and pepper
• Baguette (s)

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Instructions

1. Cut the beef into 4-5 cm cubes. Cut the bacon into 2-3 cm cubes. Halve the shallots, roughly dice the garlic and leave the mushrooms whole, peel if necessary.
2. Sear the beef in clarified butter, lower the temperature and add the bacon, leave out a little for 5 minutes, then add the shallots and garlic, and fry for another 5-10 minutes at low temperature. Pepper properly!
3. Cover with red wine, put a lid on and stew on the lowest heat for about 1 hour. Open and add the mushrooms. If necessary, add red wine. Cover again and simmer again for about 1 hour until the meat can be practically cut with a fork.
4. Season to taste with salt (careful, some of the bacon will come out) and pepper, and serve with plenty of baguette to dip.