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This is best cooked in a Le Cruset or similar casserole pot with a thick base and a lid.
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STAGE ONE:
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1. Cut the meat in approximately 2 cm cubes. Brown slowly in a little oil until the meat juices has evaporated.
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2. Then add 1/2 tsp sugar. Turn the heat up high and fry, without burning the meat, for a minute or two.
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3. Take the pan off the heat, pour in all the red wine and place back on the heat again. Lower the heat to simmering temperature.
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4. Add chopped carrots, chopped onions, shredded leeks, spices, bayleaves, tomato puree.
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5. Put the lid on and simmer on low heat for 1 hour.
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STAGE TWO:
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6. Fry the bacon and place on a side plate, off the heat, when done.
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7. Fry the shallots in the same fryingpan and place on a side plate, off the heat, when done.
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8. Fry the mushrooms in the same fryingpan until the water has evaporated.
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STAGE THREE:
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9. After the beef has cooked for 1 hour, taste the sauce. Add salt if required.
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10. Add the bacon, shallots and mushrooms.
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11. Cook for another 20-30 minutes if you intend to eat it immediately. Alternatively, switch off the heat and let the pot remain on the hob until you wish to eat, then re-heat for 10-15 mins. I usually let it stand overnight, for maximum flavoiur, and then re-heat.
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Serve with boiled potatoes (or plain rice) and buttered peas if you'd like extra greens.
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Wine? A fairly full-bodied, young red wine, such as Beaujolais, Cotes du Rhone, Bordeaux, or Burgundy works well with this dish.
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ENJOY!
