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1
Mix the wine, stock, demi-glace (or use a stock cube), tomato paste & garlic in a glass measure and set aside.
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2
Tie the herbs together with kitchen string to make a bouquet garni.
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3
In a large, flame-proof, heavy bottomed casserole...
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4
Heat butter and fry bacon (kaiserfleisch) until crisp remove & set aside.
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5
Brown the beef cubes well (most important to develop rich flavour) in batches (do not crowd) and set aside on a plate dont worry about the bottom of the casserole if it is starting to stick.
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6
It's that fond that will deliver the flavour.
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7
Return all the beef to the casserole and sprinkle in the flour stir for few moments or until you can no longer see any specks of white flour.
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8
Pour in the liquids and garlic.
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9
Add the chopped shallots and herbs and good grind of pepper
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10
Bring to the boil & reduce heat to a low simmer; pop on the lid and simmer for 1 3/4 hours.
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11
Brown the whole onions in a skillet with a knob of butter; add to casserole and continue cooking for a further half hour.
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12
Brown the mushrooms in a skillet with a knob of butter and mushrooms and cooked kaiserfleisch (bacon) to casserole; - cook for 15 minutes or so uncovered.
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13
Taste and adjust seasoning with salt if needed.
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14
Serve with egg noodles or dry roasted potatoes and crusty bread and a glass of the same red wine that you used to cook the beef.
