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Ingredients
- 100 g bacon cubes
- 1 large red onion
- 3 cloves garlic
- 80 g tomato paste
- 400 ml dry red wine
- 500 ml beef stock
- 2 large carrots
- 3 dried bay leaves
- 2 sprigs fresh thyme
- 8 leaves fresh sage
- 1 bunch fresh parsley
- 1 pinch salt
- 1 pinch black pepper
- 250 g baby mushrooms
- 150 g pearl onions (pickled)
- 1 tbsp butter
Method
- 1Cut the bacon into small cubes. Pat the beef dry and cut into approx. 4 cm cubes.
- 2In a large Dutch oven, fry the bacon until crispy and remove. In the remaining fat, sear the meat in batches until browned on all sides. Remove the meat, season with salt and pepper, and set aside.
- 3Slice the carrots and roast them in the same pot. Add the diced red onion and sauté until translucent. Briefly fry the finely chopped garlic. Stir in the tomato paste and fresh herbs (thyme, sage).
- 4Return the bacon and meat to the pot. Pour in the red wine and beef stock. Cover the pot and let it simmer gently over very low heat for approx. 2.5 to 3 hours, until the meat is butter-tender.
- 5About 15 minutes before the end of the cooking time, clean the mushrooms (leave small ones whole, halve large ones). Drain the pearl onions. Sauté both in a pan with a little butter until golden brown.
- 6Mix the mushrooms and pearl onions into the meat. Season with salt and pepper to taste. Sprinkle with freshly chopped parsley before serving. Potato puree or tagliatelle are excellent accompaniments.
