Ingredients

• total tid: 3 hours 30 minutes

Ingredienser

1 ⅕ kg beef chuck or shin, cut into large chunks (about 5 cm pieces) ⁣

300ml good red Burgundy wine⁣

500 ml rich beef stock ⁣

150 g smoked bacon lardons⁣

2 onions, diced ⁣

3 carrots, sliced thick on the diagona⁣

2 sticks celery, chopped⁣

4 garlic cloves, minced⁣

2 tbsp tomato purée⁣

2 tbsp plain flour⁣

250 g chestnut mushrooms, halved or quartered⁣

2 tbsp butter (plus extra for finishing)⁣

3 tbsp olive oil⁣

2 bay leaves⁣

4 sprigs fresh thyme⁣

Small bunch parsley⁣

Sea salt and freshly cracked black pepper⁣

Vejledning

Marinate the beef.

Combine beef with red wine, garlic, thyme, bay leaves and white flour. Cover and refrigerate overnight to build flavour and tenderise the meat.⁣

Brown the beef and cook the base⁣.

Drain and pat the beef dry, then brown it in small batches for a deep crust. In the same pot, cook bacon until crisp, then add onion, carrot, and garlic. Stir in tomato purée and flour to thicken and create a rich base.⁣

Build and slow cook the stew⁣.

Deglaze with 300ml wine, scraping the pan to lift flavour. Add stock, return the beef and bacon, then cover and slow cook at 160°C for 3-4 hours until the beef is spoon-tender.⁣

Finish and serve⁣.

Add Parsley and mushrooms separately, stir them into the stew, then season with salt, pepper and butter. Serve hot with creamy mash, bread, and top with fresh parsley.⁣