Ingredients: 600 grams beef, salt, pepper, flour, 250 grams diced bacon, 2 onions, 2 garlic cloves, thyme, 1 carrot, 250 grams mushrooms, 125 ml red wine, 1 tin tomato puree, 400 ml stock,
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 set the beef aside. Bake in the remaining fat 250 grams diced bacon with 2 chopped onions, 2 chopped garlic cloves and some thyme until the onion is soft. Add 1 sliced carrot and cook for a few minutes. Add 250 grams sliced mushrooms into quarters. Bake until the mushrooms are soft. Put the beef back into the pan. Add a dash of red wine and let the alcohol evaporate. Add 1 tin tomato puree and 400 ml stock. Bring to the boil. Put the pan with the lid half on and let it simmer for about 2 hours on low heat. Leave the last 30 minutes the lid of the pan so the sauce can thicken. Serve with fries and a salad. Enjoy!