Ingredients:
4 bacon, chopped
1 celery stalk, diced
2 onions, diced
olive oil
1.2 kg beef chunks, cut into 3 cm pieces
plain flour, for dusting
350 ml beef stock
4 carrots, cut into big chunks
Fresh herbs
125 g mushrooms.
150 ml white vinegar
Salt and freshly ground black pepper
6 people
20 Min.
180 Min.
Directions:
-
1
In a large heavy metal casserole dish (with a lid), fry the bacon, celery and onions in a little oil until translucent. Remove and reserve.
-
2
Dust the meat with flour. Pop the pieces in a sieve and give them a jiggle to remove any excess flour. Fry the beef quickly in the same pot until browned on all sides. Remove and reserve each batch until the final batch is browned.
-
3
Saute mushrooms for 3 minutes then deglaze the pan with the vinegar and stock. Throw in the carrots, herbs, beef, bacon, celery, onions and stout. Put the lid on the pan and place in the oven for 3 hours.
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4
At the end of cooking, season with salt and pepper if required.
