Ingredients

• 1.5 kg beef (e.g. chuck or shoulder)
• 150 g smoked bacon
• 2 tablespoons vegetable oil
• 50 g butter
• 2 cloves garlic
• 2 carrots
• 1 leek
• 1 onion
• 2 tablespoons all-purpose flour
• salt and pepper
• 500 ml beef stock
• 500 ml dry red wine
• 2 tablespoons brandy (optional)
• 1 tablespoon tomato paste
• 1 bay leaf
• a few sprigs of thyme and parsley
• 8 small shallots or 24 small pickled pearl onions
• 200 g small button mushrooms

Preparation

1. Cut the meat into large chunks (about 4-5 cm). Place the diced bacon in a large, heavy-bottomed skillet and fry slowly until browned. Remove to a plate, leaving the fat in the pan.
2. Pour in a tablespoon of oil and add half the butter, then brown the meat in batches on all sides. Set the browned pieces aside on a plate.
3. Add the remaining fat to the skillet and sauté the grated garlic, sliced carrots and leek, and finely chopped onion. Sprinkle with flour, season with salt and pepper, and sauté for another moment.
4. Transfer the ingredients from the skillet to a large ovenproof pot. Pour in the stock, wine, brandy and tomato paste, and bring to a boil. Add the bay leaf, chopped thyme sprigs and chopped parsley, then add the browned meat and bacon.
5. Once it comes back to a boil, cover the pot and place it in an oven preheated to 150°C. Braise for about 2 1/2 hours.
6. In a skillet, sauté the peeled shallots and whole mushrooms in the remaining butter (do not sauté the pickled onions). Add to the stew, stir, and bake this time uncovered for about 30 minutes, until the meat is completely tender.