This is the recipe I submitted for the online cooking contest (which was more of a food photography contest), hence nobody else got to taste my almost 3 hours of cooking efforts, which was a shame because this dish is glorious.
Ingredients
bacon
2 1/2 pounds chuck beef (shoulder)
white mushrooms
carrots
onions (pref. pearl)
oil, butter, salt, pepper, flour
cognac or brandy
tomato paste
1 bottle red wine (pinot)
broth
bay leaf, thyme, parsley
Steps
In a pot, cook diced bacon and quartered mushrooms. Set aside.
Pat dry the beef chunks. Season with salt and heat with butter and oil until dark brown. NOTE: Be sure not to crowd the meat. Do in multiple batches if applicable.
Put in quartered onions and large chunks cuts of carrots.
Add a little flour to thicken and a little brandy.
Add 1 to 2 tbsp tomato paste.
Add 1 bottle of pinot red wine.
Add beef broth (cubes and water). Season with bay leaf, thyme and pepper.
Put in the oven for 2 to 3 hours.
Add mushroom and bacon and
Sources
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