Ingredients

(for 6 people)

 

3 Lbs beef stew meat

1 big onion

3 carrots

10 fresh thyme branches

3 bay leaves

6 garlic cloves

1 bottle of red wine (preferably Cabernet Sauvignon, Côtes Du Rhône, or Bourgogne)

3 Tbsp cognac

A handful fresh parsley

Grind black pepper to taste

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3 Tbsp olive oil + a drizzle

1 sliced onion

3 Tbsp flour

1 tsp tomato paste

2 bouillon cubes (beef)

Salt and pepper to taste

8 oz baby onions

16 oz sliced white mushrooms

7.75 oz bacon slices

 

 

Instructions

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1 - Slice the carrots.

 

2 - Slice the onion. 

 

3 - Crush the garlic.

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4 - In a large bowl, throw together the meat, carrots, onion, garlic, thyme, bay leaves, and parsley. Sprinkle with black pepper.

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5 - Pour wine and cognac. Stir, cover, and reserve in the fridge overnight.

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The next day

1 - Remove meat from marinade. Wipe meat with paper towels and set aside.

 

2 - Keep marinade and vegetables aside. 

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3 - Heat 3 Tbsp olive oil in a large skillet over high heat. Brown meat and set aside.

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4 - In a large pot over medium heat, heat a drizzle of olive oil and cook the sliced onion until golden.

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5 - Add meat.

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6 - Sprinkle with flour and stir.

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7 - Add marinade.

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8 - Add tomato paste.

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9 - Salt and pepper to taste.

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10 - Boil over medium-high heat.

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11 - When boiling, add bouillon cubes and reduce heat to low.

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12 - Cook for 2 hours and 15 minutes covered with a lid, stirring regularly.

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13 - Meanwhile, cook bacon in a skillet (bacon should remain soft) and set aside. Wipe excess fat from skillet with paper towels.

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14 - Add baby onions and sliced mushrooms to the same skillet and sauté until golden. Set aside.

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15 - After 2 hours and 15 minutes, add baby onions and mushrooms to the pot and cook over low heat uncovered for 30 minutes, stirring regularly.

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16 - Turn off heat and add bacon.

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Serve with fresh noodles, gnocchi, or steamed potatoes.