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 the meat into cubes and fry in small portions, season with salt and pepper, set aside. Sauté the peeled shallots (whole) with bacon in 1 tablespoon of oil and stew for 10 minutes, then also set aside.
2. Then sauté 2-3 shallots cut into slices, the sliced carrots and the garlic in a saucepan and brown with one or two tablespoons of flour while stirring. Deglaze with the beef stock, add tomato paste and pinot noir. Bring the whole thing to a boil and let it thicken slightly. Season to taste with salt, pepper and thyme.
3. Now put the meat, the sautéed shallots, a few stalks of parsley, bay leaves and the red wine sauce in a large saucepan, season again to taste (it still tastes a lot like red wine, but is normal). Cover and simmer on the lowest rack in the oven at 180 ° C for about 1 ½ hours.
4. To serve, chop the remaining parsley and sprinkle over it.
5. Serve with spaetzle. Drink Pinot Noir red wine with it!