- 4 rashers of bacon, diced
- 2 lbs. of stewing beef (or a 2-lb. roast cut into cubes)
- 1 yellow onion, diced
- About 2 tsp minced garlic
- 2 carrots, peeled and cut into one-inch chunks
- 2 tbsp flour
- 1 cup of red wine (burgundy, if you’re being authentic)
- 1 cup of beef broth
- 2 tbsp of tomato paste
- 2 tsp herbes de province
- 1 cup peeled pearl onions
- 2 cups button mushrooms, cleaned and trimmed
- Salt and pepper to taste
- Olive oil for frying
- Preheat oven to 325F.
- Fry bacon in a Dutch oven until crispy. Remove and set aside.
- Brown beef in bacon fat in batches until all pieces have been seared on all sides. Remove and set aside.
- Add oil to the pan as required, and sautee onions, garlic, and carrots until softened. Season. Dust with flour and stir for another minute or so to remove the floury taste.
- Deglaze: pour wine and broth into the pot and scrape up the brown bits to access their flavour. Add tomato paste for body.
- Return bacon and beef to the pot. Add herbes.
- Cover pot and braise in oven for about 2 hours.
- Add onions and mushrooms to the pot. Cover and bake for an additional 30 minutes, then serve.
- Option: use a slow-cooker (adjusting cooking times and amount of liquid as required)
Boiled potatoes (boil potatoes and toss in butter and minced parsley)
Rösti potatoes (parboil potatoes, cool them enough to handle them [or use leftover boiled potatoes] and shred them; melt 2 tbsp of butter in a large frying pan, and press the shredded potatoes into the pan to make a cake; season now with salt and pepper; fry on each side for about 8 minutes [note: you cannot flip this pancake; rather, cover the pan with a dinner plate, and flip the cake onto the plate, then slide it back into the re-buttered pan to brown the other side]; top with a dollop of sour cream.