6 cups of dry red wine
2 cups of water
1/2 cup of wheat flour
4 tablespoons of olive oil
1 tablespoon of caraway seeds
1 tablespoon of thyme
2 kg of beef cut into 3 cm cubes
500 g of mushrooms cut in half
200 g of shallots-pérola
150 g of bacon cut into 1 cm cubes
5 crushed garlic cloves
2 sprigs of parsley
1 bay leaf
Salt and black pepper to taste
6 cups of dry red wine
2 cups of water
1/2 cup of wheat flour
4 tablespoons of olive oil
1 tablespoon of caraway seeds
1 tablespoon of thyme
2 kg of beef cut into 3 cm cubes
500 g of mushrooms cut in half
200 g of shallots-pérola
150 g of bacon cut into 1 cm cubes
5 crushed garlic cloves
2 sprigs of parsley
1 bay leaf
Salt and black pepper to taste
Fry the bacon in medium heat, stirring occasionally, until golden brown
Add the shallots and sauté for a few minutes
Add the mushrooms, cover, and cook for 10 minutes
Remove the bacon, shallots, and mushrooms. Reserve
Boil the olive oil in a pot over high heat and lightly brown the beef on all sides
Add the garlic and sauté for a few minutes
Sprinkle with wheat flour
Mix well
Cook until the beef is browned
Add the red wine, water, caraway seeds, thyme, and bay leaf
Season with salt and black pepper
Simmer
Stir occasionally, adding a little water if needed, for 1 hour or until the beef is tender
Add the bacon, shallots, and mushrooms
Mix well and cook for another 15 minutes
Remove the parsley and bay leaf
Serve.
