Oven temperature: 160°C
1. Preheat the oven. Season the meat
with salt and freshly ground black
pepper. Place the flour and meat in
a plastic bag and shake it so that the
meat is thoroughly covered.
2. Heat half the olive oil in a saucepan
and brown half the meat over a high
temperature until golden all over.
Remove the meat, heat the remaining
olive oil and quickly brown the
remaining meat. Remove from the oil.
3. Fry the chopped carrot over a low
heat in the same saucepan, scraping
the bottom of the saucepan at the
same time. Add the garlic, followed by
the tomatoes, and stir-fry for another
4. Add half the red wine, bring to the
boil and allow to simmer for about
10 minutes. Add the stock, tomato paste,
bay leaves and bouquet garni, as well as
the remaining wine. Return the meat to the
saucepan. Bring the mixture to the boil,
remove the saucepan from the plate, cover
with the lid and then place in the oven for
2-2½ hours until the meat is soft and
tender. (Instead of placing the saucepan in
the oven, you can also leave it to simmer on
a stove plate over a very low heat.) Lift the
lid occasionally to stir the stew and make
sure that there is sufficient cooking liquid.
5. Cook the baby onions for about
10 minutes in water, drain and allow to cool.
6. Fry the bacon in a frying pan until golden
brown and crisp. Drain. Fry the baby onions
in the bacon fat until golden brown (add
butter, if necessary). Add the bacon, baby
onions and mushrooms to the meat in the
casserole dish for the last 30 minutes of the
cooking time. Taste and season if necessary.
To serve: Sprinkle parsley and
croutons on top and serve with creamy