Ingredients: 600 grams beef, salt, pepper, flour, 1 onion, 2 garlic cloves, thyme, 250 grams diced bacon, 1 carrot, 250 grams mushrooms, dash of vinegar, 1 can diced tomatoes, 1 tin tomato puree, 400 ml stock, parsley,

Number of persons: 4

Sprinkle 600 grams diced beef with salt, pepper and a little flour. Bake the beef brown in hot butter. Remove from the pan and keep aside. Bake in the remaining butter 1 chopped onion with 2 finely chopped garlic cloves, thyme and 250 grams diced bacon until the onion is soft. Add 1 sliced ​​carrot and 250 grams sliced ​​mushrooms. Bake them until the mushrooms are soft. Put the meat back into the pan. Add a splash of vinegar. Add 1 can diced tomatoes, 1 tin tomato puree and 400 ml broth. Bring to the boil. Place the pan with the lid half on about 1 1/2 hours on low heat. Leave the last 30 minutes the lid of the pan so the sauce can thicken. Season with parsley. Enjoy!