Long, slow braising allows the beef to absorb the rich flavors of the wine and herbs and tenderizes it in the process.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|6 oz (175 g) sliced bacon, chopped||1 1/4 cups red wine, preferably Pinot Noir|
|2 tbsp vegetable oil||1 1/4 cups beef stock|
|2 lb (900 g) beef chuck, cut into 1 1/2 in (4 cm) cubes||4 oz (115 g) white mushrooms, quartered|
|salt and freshly ground black pepper||1 tsp dried herbes de Provence|
|12 small shallots, peeled||3 tbsp chopped parsley|
|1 tbsp all-purpose flour||1 bay leaf|
Preheat the oven to 325°F (160°C). Cook the bacon in a flameproof casserole over medium heat until lightly browned. Transfer to paper towels to drain.
Add 1 tbsp oil to the casserole and increase the heat to medium-high. Season the beef with salt and pepper. In batches, add the beef and cook, turning occasionally, about 5 minutes, or until browned. Transfer to a plate.
Meanwhile, heat the remaining 1 tbsp oil in a frying pan over medium heat. Add the shallots and cook, stirring, until lightly browned, about 5 minutes.
Return the beef to the casserole. Sprinkle with flour and stir well. Stir in the wine and stock and bring to a boil over high heat. Add the shallots, mushrooms, bacon, herbs, and bay leaf, and cover. Bake for about 2 hours until the meat is very tender.
Sprinkle with chopped parsley, and serve.
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