-
1
Cook the blanched bacon in a large frying pan with olive oil until brown.
-
2
Remove the bacon to casserole dish and brown beef in the grease (salt and pepper a bit) before adding that also to the casserole dish.
-
3
Pour out most of the grease and cook chopped onions and carrots in the remainder before adding it that too. Put in herb bouquet and tomatoes.
-
4
Pour in red wine and top it off with beef broth. The liquid should just cover the meat.
-
5
Bring to a boil, cover and simmer for 1.5-2 hours either on the stove top or in the oven at around 325-350F.
-
6
In the meantime prepare the pearl onions by browning them in butter then adding chicken broth, salt and pepper and a teaspoon of sugar, covering and cooking for 20 min, draining any remaining liquid.
-
7
Just before the stew is ready, saute mushrooms in butter.
-
8
Pull out the stew, drain the broth into a saucepan with a collander.
-
9
Put beef in covered serving dish with pearl onions and mushrooms, discarding the chopped vegetables.
-
10
Finally, thicken the sauce by cooking it down to about 3 cups and blending in the flour-butter mixture before pouring it over the beef and serving.
-
11
Potatoes:
-
12
Rub whole heads of garlic with olive oil and wrap with tin foil.Roast garlic in 350F oven for 45 minutes to an hour.
-
13
Meanwhile, clean the potatoes and boil in a large pot until soft. Drain and chop.
-
14
Squeeze out garlic from the cloves, mash together with potatoes, butter and cream to desired consistency.
-
15
Add salt and pepper to taste.
