recipe

🥘 Ingredients

• beef chuck 1 kg
• salt
• pepper
• oil
• lardons 200 g
• carrots 2
• celery 2 stalks
• onion 1
• garlic cloves 4
• red wine 750 ml
• beef stock 2 cups
• thyme
• bay
• parsely
• tomato paste 2 tbsp
• pearl onions 250 g
• cremini mushrooms 300 g
• butter 1 tbsp

1. 1

   Season beef chuck cut into large cubes with salt and pepper . In a dutch oven , brown the beef in batches in oil then set aside. In the same pot, cook lardons until crispy. Add carrots diced, celery chopped, and onion diced. Cook for 5 minutes . Add garlic cloves minced and cook for 1 minute . Pour in red wine and beef stock . Add a bouquet garni ( thyme , bay leaves, parsely stems), and tomato paste . Bring to a boil, then reduce heat. Return the beef to the pot. Cover and cook in the oven at 160°C for 3 hours . In the last 30 minutes, add pearl onions and cremini mushrooms that have been sauteed in butter . Adjust seasoning with salt and pepper and serve with crusty bread.