Ingredients

2 onions

6 sjallots

3 carrots

6 cloves garlic

700g beef

200g bacon

salt and pepper

fresh thyme

2 tbsp olive oil

50g butter

tomato Puree

2 tbsp flour

500ml beef stock

400ml red wine

3 bay leaves

fresh parsley

2 tbsp butter

250g mushrooms

Instructions

Cut the bacon in pieces, cook in a pan and remove when done.

Cut the beef in pieces, cook in the same pan and remove when brown.

Cut the carrots and onions in cubes and add to the pan. Cook for 3 minutes.

Add the minced garlic and cook for another minute.

Add the bacon and beef. Add some pepper and salt.

Add the tomato puree and cook for 2 minutes.

Add the 2 tbsp of flour and cook for 2 minutes.

Add the red wine, beef stock, thyme, parsley and bay leaves.

Clean the shallots and add them to the pan.

Cook for 3 to 4 hours.

Cut the mushrooms in half.

Bake the mushrooms in a pan together 2 tbsp of butter and 2 cloved of crushed garlic.

Add the mushrooms to the stew for the last 5 minutes.

Time

Total : 250 minutes

Prep : 10 minutes

Cook : 240 minutes

Resting time : 0 minutes

Servings : 4 servings