Ingredients
- beef chuck roast/shoulder clod 1200.0 g
- bacon 100.0 g
- onion 2.0 pcs
- carrots 2.0 pcs
- garlic 6.0 cloves
- button mushrooms 250.0 g
- onion 15.0 pcs
- fennel seeds 2.0 pcs
- red wine 750.0 ml
- Beef Stock, Cube 600.0 ml
- thyme 1.0 bunch
- butter 2.0 tbsp
- all-purpose flour 3.0 tbsp
- table salt 1.0 tsp
- ground black pepper 1.0 tsp
- tomato (mother sauce) 2.0 tbsp
Cooking Instructions
Trim any tendons from the beef and cut into large chunks. Season the meat generously with salt and black pepper, then roll the pieces in all-purpose flour. Safety Flag: Wash hands and all surfaces thoroughly after handling raw meat.
Heat butter in a large pot over high heat. Sear the beef in batches until browned, then transfer to a bowl. Sauté the bacon cubes until crispy; remove bacon from the pot but keep the fat in the pan.
In the same pot with the bacon fat, sauté the onions, carrots, and garlic until they begin to color. Add tomato paste and fry for another 2-3 minutes.
Pour in the red wine and bring to a boil for a couple of minutes. Add the beef stock, fresh thyme, bay leaves, and the whole small onions.
Return the seared beef and bacon to the pot and bring back to a boil. Reduce heat to low, cover with a lid, and let it simmer for approximately 3 hours.
Toward the end of the cooking time, sauté the mushrooms in butter with salt and pepper until golden.
Stir the cooked mushrooms into the stew. Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if needed.
Top with freshly chopped parsley or thyme and serve alongside mashed potatoes.