3.3 lb of beef (e.g. neck, shoulder), 3.52 oz smoked bacon, 2 spoonfuls of vegetable oil, 1.76 oz butter, 2 cloves of garlic, 2 carrots, 1 leek, 1 onion, 2 spoonfuls of wheat flour, salt and pepper, 17 oz beef broth, 17 oz dry red wine, 2 tablespoons of cognac (optional), 1 tablespoon of tomato paste, 1 bay leaf, several sprigs of thyme and parsley, 8 small shallots or 24 small pickled onions, 7 oz small Champignon mushrooms.
- Prepare the beef and cut it into larger pieces (about 4-5 cm).
- Put diced bacon on the pan and fry slowly until browned.
- After frying, take the bacon out and put it on a plate leaving the fat.
- Pour in a spoonful of oil and add half the butter, fry the pieces of meat on each side in batches. After frying, put them on a plate.
- Fry grated garlic in the remaining fat, sliced carrots and leek and finely chopped onion. Sprinkle with flour, season with salt and pepper and fry for a while.
- Put the ingredients from the frying pan into a larger heatproof dish. Pour in broth, wine, cognac and tomato paste, boil. Add bay leaf, chopped thyme sprigs and chopped parsley, then add the fried meat and bacon. Coat all the ingredients with the marinade.
- After boiling it again, cover the dish and put it into the oven preheated to 302oF (150°C). Roast for about 2.5 hours.
- Fry peeled shallots and whole mushrooms in the remaining butter (do not fry marinated).
- Then add it to the stew, stir and roast, this time uncovered, for about 30 minutes, until the meat is completely soft.
- You can serve it with a baguette.