Preparation:
1․ Cut the beef into 4-5 cm pieces, the onions into half rings, the carrots into circles or sticks.
Small onions, so-called pearl onions, are often added to the dish. However, they can also be replaced with normal onions.
2․ Mix the meat with the carrots and onions. Add a bay leaf and 2-3 sprigs of thyme. Pour in the wine, cover with a lid and refrigerate for 10-12 hours.
3․ Strain the wine in which the meat has been marinated. Bring to the boil and simmer for a few minutes over a medium heat to halve the volume of the liquid.
4․ Separate the meat from the carrots and onions. Pat dry with paper towels, season with salt and pepper.
¾ teaspoon of salt and ½ teaspoon of freshly ground pepper are sufficient.
5․ Halve or quarter the mushrooms (small mushrooms can be left whole), cut the bacon into thin slices about 1 cm wide. Chop the garlic with a knife.
6․ Heat 2 tablespoons of vegetable oil in a frying pan over a medium heat. Fry the beef lightly in batches on all sides and place on a plate.
7․ In the same pan, fry the bacon until browned and add to the meat.
8․ Add another tablespoon of vegetable oil and fry the mushrooms. Put the mushrooms in a separate bowl.
9․ Fry the onion in the same oil and add to the mushrooms.
10․ Add the butter to the pan and fry the carrots for 3-4 minutes. Add the garlic and fry for a further half to one minute.
11․ Add the tomato purée to the pan and fry for a further 2 minutes. Sprinkle over the sifted flour and cook for a further 2 minutes, stirring.
12․ Stirring constantly, add first the hot stock and then the reduced wine. Add a few sprigs of thyme, a bay leaf, ¼ teaspoon of salt and some pepper. Bring to the boil.
13․ Place the meat and onions in a thick-walled dish. Add the wine sauce from the pan.
If the pan is suitable for the oven, you can continue cooking in it.
14․ Cover with a lid and place in a preheated oven at 180°C for 1 hour.
15․ Add the previously fried mushrooms and onions to the meat. Place back in the oven for another hour and a half.
