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Cooking Directions:
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Note: You will need a dutch oven for this recipe.
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Preheat oven to 450 degrees.
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Saute bacon in 1 tablespoon of the olive oil in a flameproof casserole dish over moderate heat for 2 to 3 minutes to brown lightly.
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Remove to a side dish with a slotted spoon.
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Dry beef cubes in paper towels; it will not brown if it is damp.
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Heat some of the fat trimmings in your casserole dish until almost smoking.
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Add beef, a few pieces at a time, and saute until nicely browned on all sides.
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Remove to a side dish.
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In the same fat, brown the sliced carrots and onion.
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When done, pour out the excess fat.
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Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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Then sprinkle on the flour and toss again to coat the beef lightly.
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Set casserole dish uncovered in middle position of preheated oven for 4 minutes.
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Toss the meat again and return to oven for an additional 4 minutes (this browns the flour and covers the meat with a light crust).
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Remove casserole and turn oven down to 325 degrees.
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Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
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Add the tomato paste, garlic, and herbs Bring to a simmer on top of the stove.
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Cover casserole dish and set in lower third of oven.
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Regulate heat so that liquid simmers very slowly for 3 to 4 hours.
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The meat is done when a fork pierces it easily.
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(Please note I had to lower the heat to 200 to keep it from boiling, so periodically check the beef.)
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While the beef is cooking, prepare the onions and mushrooms.
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Braised Onions: Heat 1 1/2 tablespoons butter with 1 1/2 tablespoons of the remaining oil until bubbling in a skillet.
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Add onions and saute over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible.
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Be careful not to break their skins.
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You cannot expect them to brown uniformly.
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Add 1/2 cup of beef stock, salt and pepper to taste.
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Cover and simmer slowly for 30-40 minutes until the onions are perfectly tender but still hold their shape, and the liquid has evaporated.
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My liquid never evaporated, but the onion were tender.
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Set aside.
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Mushrooms: Heat 1 Tablespoon of butter over high heat, add mushroom and saute.Toss and shake pan for 4 to 5 minutes.
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As soon as they have begun to brown lightly, remove from heat.
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When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
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Heat the sauce until it is reduced it should lightly coat the back of a spoon.
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Return the beef and veggies to the pan.
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Add onions and mushrooms to beef.
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Pour sauce back into pan, and heat for 2-3 minutes.
