150 g of lean smoked bacon, diced
200 g of small white onions
1/2 kg of mushrooms, cut in half
4 tablespoons of olive oil
2 kg of chuck roast, cut into 3 cm cubes
5 cloves of garlic
1/2 cup of all-purpose flour
2 bottles of red wine
1 tablespoon of thyme
5 sprigs of parsley
1 tablespoon of bay leaves
salt and black pepper to taste
8 or 10 small beef patties, pan-fried in butter until browned
150 g of lean smoked bacon, diced
200 g of small white onions
1/2 kg of mushrooms, cut in half
4 tablespoons of olive oil
2 kg of chuck roast, cut into 3 cm cubes
5 cloves of garlic
1/2 cup of all-purpose flour
2 bottles of red wine
1 tablespoon of thyme
5 sprigs of parsley
1 tablespoon of bay leaves
salt and black pepper to taste
8 or 10 small beef patties, pan-fried in butter until browned
Cut the bacon into small pieces
Fry the bacon over medium heat until lightly browned
Add the onions and continue frying for a few minutes
Add the mushrooms, cover, and cook over medium heat for 10 minutes
Remove the bacon, onions, and mushrooms with a slotted spoon and reserve
Aquatic the beef in a pan with olive oil, browning it lightly on all sides
Mash the garlic and add to the beef
Dust the beef with flour and mix well
Fry the beef over medium heat until browned and cooked through
Add the wine, thyme, parsley, and bay leaves
Season with salt and black pepper to taste
Bring to a boil, then simmer slowly for 15 minutes
Add the reserved bacon, onions, and mushrooms, and cook for an additional 15 minutes
Serve with crusty bread and garnish with chopped parsley
