Summary

Ingredients

• 170 g bacon
• 1 liter water
• 1 tablespoon olive oil
• 2 tablespoon oil, neutral (e.g. sunflower oil)
• 50 g butter
• 1.2 kg beef (e.g. prime rib, shoulder, )
• 1 large carrot (s), cut
• 1 large onion (s), sliced
• 18 small onion (s), possibly more (approx. 24)
• 1 teaspoon salt
• 0.25 teaspoon ¼ pepper
• 0.75 teaspoon ¾ thyme
• 2 bay leaves
• 30 grams flour
• 720 ml red wine (e.g. Chianti, Burgundy)
• 2 cloves garlic
• 450 g mushrooms, brown
• 1 tablespoon tomato paste
• 5 sprigs parsley
• 450 ml beef broth
• possibly flour butter

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Instructions

1. Remove the bacon rind and cut the bacon into 0.5 cm x 3 cm strips. Gently simmer the rind and bacon in 1 liter of water for 10 minutes. Then drain the water and dry the bacon.
2. Sear the bacon with 1 teaspoon of olive oil in a stew pan over moderate heat for 2 - 3 minutes until lightly brown. Set aside with a spoon.
3. Cut the beef into 5 x 5 cm pieces. Dry the meat well. Fry in the hot oil and with the bacon fat until all sides are brown. Take out of the pan and place with the bacon.
4. Fry the sliced carrot and the sliced onion in the same fat. Then pour off the fat a little. Return the meat and bacon to the vegetables, add 1 teaspoon salt and 1/4 teaspoon pepper, toss and stir. Sprinkle about 30 g of flour on top and toss.
5. Put the braised pot on medium heat for 4 minutes without a lid in the oven preheated to 230 ° C so that the flour is brown and the meat has a light crust. Remove the pot roaster and turn the oven down to 160 ° C.
6. Add 600 ml of red wine. Then add so much beef stock until the meat is almost covered (approx. 450 ml). Add 1 tablespoon of tomato paste, 2 crushed garlic cloves, 1/2 teaspoon of thyme and the bay leaf (crumbled). Bring everything to the boil briefly.
7. Then put the lid on and the roaster in the down oven. Set the temperature so that the contents only simmer very gently for 3 - 4 hours. The meat is ready when the fork is easy to prick into the meat.
8. In the meantime, clean the remaining onions and mushrooms. Heat 30 g butter and 1 tablespoon oil in a pan very high. When the butter foam dies down, add the mushrooms to the pan. Swirl the pan with the mushrooms for 4 - 5 minutes.
9. Simmer 20 g butter and 1 tablespoon oil in a high pan or saucepan until it starts bubbling, add the 18-24 small onions and fry over a moderate heat for 10 minutes. Keep rolling the onions so that they brown more or less evenly.
10. Then add 120 ml red wine, salt and pepper, the herbs (4 small sprigs of parsley, 1/2 bay leaf, 1/4 teaspoon thyme). Put the lid on and simmer gently for 40-50 minutes, until the onions are perfectly cooked but have retained their shape. Take out the herbs.
11. When the beef is through, strain everything in a colander over a sauce pan or saucepan. Put everything back in the roaster. Spread the small onions and mushrooms over the top.
12. Remove the fat from the sauce. Let the sauce simmer gently for 1 to 2 minutes. If fat is seen, remove it with a spoon.
13. If the sauce is too thin, bring to the boil again. If necessary, mix 1 teaspoon flour and 1 teaspoon butter into a paste. Remove the sauce from the heat, quickly whip in the paste. Put the sauce back on the stove and continue beating for a few minutes. Try and season again if necessary.
14. Pour the sauce over the meat. Fresh baguettes, pasta, rice and potatoes are suitable as a side dish.