This French classic develops its deep, rich flavour through slow braising in red wine.
The beef is cut into large cubes, seasoned with salt and pepper, then browned in batches in hot fat to build a good crust.
Bacon, onion and carrot are sauteed in the same pot, then the beef is returned and dusted with flour before a brief further fry.
sauteed mushrooms and pearl onions are added at the end. The dish is ready when the meat falls apart and the sauce is thick and glossy.
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