1 1/2 kg beef chuck, cut into cubes about 4 cm
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, chopped
1 small carrot, chopped
1/3 cup all-purpose flour
4 tablespoons cognac
3 cups red wine
3 cups beef broth
3 green onions, chopped
4 cloves garlic, minced
1 tablespoon tomato paste
seasoning blend: thyme, 1 bay leaf, 1 sprig of parsley, salt to taste
pepper to taste
12-16 small potatoes, peeled (350g)
500g thick-cut bacon, cut into strips about 1 cm wide and then into smaller pieces
300g mushrooms, sliced into quarters
24 white onions, peeled
chopped fresh parsley for garnish
1 1/2 kg beef chuck, cut into cubes about 4 cm
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, chopped
1 small carrot, chopped
1/3 cup all-purpose flour
4 tablespoons cognac
3 cups red wine
3 cups beef broth
3 green onions, chopped
4 cloves garlic, minced
1 tablespoon tomato paste
seasoning blend: thyme, 1 bay leaf, 1 sprig of parsley, salt to taste
pepper to taste
12-16 small potatoes, peeled (350g)
500g thick-cut bacon, cut into strips about 1 cm wide and then into smaller pieces
300g mushrooms, sliced into quarters
24 white onions, peeled
chopped fresh parsley for garnish
Pat dry the meat
In a large pot, melt the butter in olive oil over high heat
Add half of the beef and fry the cubes turning them, for about 7 minutes
Remove with a slotted spoon and reserve
Repeat with the remaining beef
Add the onion and carrot and reduce heat to medium-low
Fry for an additional 3 minutes
Return all the browned meat to the pot
Sprinkle flour over the meat and cook stirring constantly until it browns evenly, about 5 minutes
Add cognac and light with a match
When the flames die out, add red wine, beef broth, green onion, garlic, tomato paste, seasoning blend, salt, and pepper
Cover, reduce heat to low, and simmer for 2 hours or until the meat is tender
While that cooks, boil the potatoes until they are tender and drain
In a medium pot, cook white onions until they are tender
Cook the bacon in a separate pot, cover with cold water, bring to a boil, drain and rinse under cold running water
Repeat if the bacon is too salty
Drain well and pat dry
Fry the bacon until it browns and becomes crispy on the outside but still moist inside
Drain on paper towels
Leave only 2 tablespoons of bacon fat behind
In that fat, fry the mushrooms stirring constantly until they are tender and the liquid has evaporated, about 10 minutes
Season to taste
Remove with a slotted spoon
Add white onions to the pan and fry for a few minutes
When the beef is tender, remove it from the pot
Transfer to a serving dish
Add potatoes, mushrooms, onion, and bacon
Remove any excess fat that has formed on top of the sauce that remains in the pot
Check seasoning and serve
