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Ideally, youll make this the day ahead, let it sit in the refrigerator overnight and then simmer again the next day.
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If you do this, youll need to prepare ahead.
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See notes below.
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1.
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Peel and slice the carrots.
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Rinse and slice the mushrooms.
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Peel and roughly chop the onions.
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Finely chop the garlic.
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Set aside.
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2.
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Cut the meat into 2-inch chunks, removing as much fat as possible.
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Dab each piece with paper towel, to remove excess moisture, so it will brown better.
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Melt the butter in a Dutch oven over medium-high heat, then add the meat and saute for about 10 minutes, stirring regularly, until it is brown on all sides (if necessary, remove extra liquid while cooking.)
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Remove the meat from the pot, set aside on a plate.
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3.
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In the same Dutch oven over medium-high heat, add the onions and carrots and saute for 5 to 10 minutes, stirring regularly.
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Add the mushrooms, season with salt and pepper, and saute for another 5 minutes, until the mushrooms are tender.
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4.
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Add the meat, the bouquet garni, half the wine and the garlic.
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Bring to a boil, then lower heat, add the rest of the wine.
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Simmer for about 3 hours, adding water gradually and as needed so the meat is always immersed.
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When done remove from heat.
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5.
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If you can, refrigerate overnight, then simmer for another 1 to 3 hours the next day on low heat.
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Before serving, if the sauce is too liquid, add 1 to 2 tablespoons of cornstarch (mix it in a tablespoon of water first) and stir well.
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Then let it thicken on medium heat for a few minutes.
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Adjust seasoning as needed.
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Serve warm, over a plate of fresh pasta.
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My tips: The two-day baking process allows for much richer flavor.
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If you dont have time for it, allow it to cool for a few hours then simmer again on the day of.
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The longer the meat will simmer, the tastier the dish.
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You can substitute beef or vegetable broth for water.
