Summary

Ingredients

• 150 g bacon, smoked, finely diced
• 500 g shallot (s), whole, can be more
• 2 shallot (s), sliced for the sauce, if necessary also 3
• 1.2 kg beef, (shoulder or calf)
• 3 bay leaves
• 1 bunch parsley
• 4 large carrot (s)
• 2 cloves garlic)
• 250 ml beef broth, or vegetable broth
• 2 tablespoon tomato paste
• 750 ml dry red wine (Pinot Noir)
• salt and pepper
• thyme
• 2 tablespoon flour, for sweating

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Instructions

1. Cut beef into cubes.
2. In a large pot or Dutch oven over medium heat, cook diced bacon until the fat renders and pieces are golden, about 8 minutes. Remove bacon with a slotted spoon and set aside.
3. Increase heat to medium-high. Working in batches to avoid crowding the pot, brown beef cubes on all sides (about 3 min per batch), seasoning with salt and pepper as you go. Transfer to a plate and set aside.
4. Reduce heat to medium. Add whole peeled shallots to the pot and sauté for 2 minutes. Return bacon pieces to the pot and simmer together for 10 minutes. Transfer shallots and bacon to a bowl and set aside.
5. In the same pot, sauté sliced shallots, sliced carrots, and minced garlic over medium-high heat for 3 minutes. Sprinkle 2 tablespoons of flour over the vegetables and stir constantly for 2 minutes to lightly brown the flour.
6. Pour beef broth into the pot while stirring to deglaze. Add tomato paste and Pinot Noir wine. Bring to a boil, then reduce heat to medium and simmer for 2 minutes. Season with salt, pepper, and thyme to taste.
7. Return browned beef, sautéed shallots with bacon, bay leaves, and a few parsley stalks to the pot. Stir gently to combine, then cover with a lid.
8. Place the pot on the lowest oven rack and braise at 180°C (356°F) for 1 hour 30 minutes until the beef is very tender. Taste and adjust seasoning if needed.
9. Finely chop the remaining fresh parsley and sprinkle over the top.
10. Serve with spaetzle and Pinot Noir wine.