1/3 cup smoked bacon, cut into 1 cm cubes (50g)
1/3 cup small French onions, thinly sliced (60g)
1 cup mushrooms, cut in half (150g)
2 tablespoons olive oil
600g beef chuck roast, cut into 3 cm cubes
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups red wine (480ml)
3/4 cup water (180ml)
1 pinch paprika
2 sprigs fresh thyme
1/2 bay leaf
1 teaspoon salt or to taste
1 pinch black pepper
1/3 cup smoked bacon, cut into 1 cm cubes (50g)
1/3 cup small French onions, thinly sliced (60g)
1 cup mushrooms, cut in half (150g)
2 tablespoons olive oil
600g beef chuck roast, cut into 3 cm cubes
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups red wine (480ml)
3/4 cup water (180ml)
1 pinch paprika
2 sprigs fresh thyme
1/2 bay leaf
1 teaspoon salt or to taste
1 pinch black pepper
Heat the smoked bacon in a large pan over medium heat until lightly browned
Mix in the small French onions and cook for a few more minutes, stirring occasionally
Add the mushrooms, cover, and let simmer for 10 minutes or until the onions are tender. Reserve
Heat the olive oil in another large pan over high heat
Add the beef cubes and cook until browned, then add the garlic and cook for an additional minute
Dust with flour and stir well to coat
Cook until the beef is nicely browned
Add the remaining ingredients
When it starts to simmer, stir well, cover, and let cook on low heat for about 1 hour or until the beef is tender
If necessary, add a little more water
Add the reserved bacon, onions, and mushrooms
Stir well and let cook for an additional 15 minutes
Remove the thyme and bay leaf
Cooking time: 2 hours
Calories per serving: 854
Serve with fried bread cubes (recipe not provided).
