Braised Beef

Ingredients

• 800 g lean beef
• 2 carrots
• 1 stalk Celery
• 300 g brown mushrooms
• 8 shallots
• 2 Garlic cloves
• 6 tbsp Olive oil
• 0.5 l robust red wine (e.g., Burgundy)
• 500 ml beef stock (or vegetable broth)
• 2 Bay leaves
• 2 Garlic cloves
• 1 sprig rosemary
• 100 g bacon cubes
• Pepper (freshly ground)
• Salt

Instructions

1. 1.

   Wash the meat, pat dry and cut into not too small cubes. Peel or trim the carrots and celery, wash and cut into bite-sized pieces. Clean the mushrooms and leave whole or cut smaller depending on size. Peel the shallots and garlic. Slice the garlic and halve the shallots.

2. 2.

   Heat 4 tbsp oil in a pot and brown the meat in batches all around. Then add the shallots and garlic and cook briefly. Deglaze with some red wine and reduce. Add the remaining wine, bay leaves and stock. Simmer gently over low heat for about 1½–2 hours. About 30 minutes before finishing, add carrots and celery. Stir occasionally and add more stock if needed. Strip the needles from the rosemary sprig and finely chop. Brown the bacon in the remaining oil, add the mushrooms and simmer 4–5 minutes. Season with pepper and salt, mix into the ragout, add rosemary, taste and serve.