Perhaps one of the best known French dishes. Serve it to your best friends with your best red wine on a cold winter’s evening. Better do it on a lazy Saturday when you are not in a hurry. And start early, that way you get to spend the entire day with the wonderful aromas.
- 1 kilogram Beef shin or cheeks, cut into cubes
- 100 grams Smoked bacon, cut into cubes
- 10 Pearl onions, peeled and left whole
- 15 Button mushrooms, left whole
- 1 Carrot, finely chopped
- 1 Celery, small stick, finely chopped
- 1 sprig Thyme
- 2 Bay leaves
- 4 sprigs Flat leaf parsely
- 750 milliliters Red wine
- 500 milliliters Beef stock
- 2 tablespoons Olive oil
1.Tie the fresh herbs in a bundle using a small piece of muslin cloth to make a bouquet garni. Heat your oven to about 160 ℃.
2.Heat the olive oil in a heavy pot and render down the bacon. When golden brown, remove the bacon and set aside.
3.Brown the meat in small batches in the bacon fat. Do not add all the meat at once or else they would not brown. Remove the meat and set aside.
4.Brown the vegetables and the mushrooms for about 5 minutes. Remove when the onions have a golden shine.
5.To make the sauce, add the tomato puree, bouquet garni and wine to the pot. Bring to the boil and boil for about 10 to 15 minutes. Add the stock and the meat and bring to the boil. Transfer the pot to the pre-heated oven and cook for about 3 hours.
6.After three hours, return the pot to the stove top. Remove the meat and reduce to sauce to about half. Add the meat, bacon, vegetables and mushrooms to the reduced sauce. Cook for another 5 to 10 minutes. Serve with boiled or pureed potatoes or a crusty bread.