Long, slow braising allows the beef to absorb the rich flavors of the wine and herbs and tenderizes it in the process. Good with mashed potatoes, buttered baby carrots, and broccoli or green beans.
- 6 oz (175g) sliced bacon, chopped
- 2 tbsp vegetable oil
- 2 lb (900g) beef chuck, cut into 1½ in (4cm) cubes
- Salt and freshly ground black pepper
- 12 small shallots, peeled
- 1 tbsp all purpose flour
- 1¼ cups red wine, preferably Pinot Noir
- 1¼ cups beef stock
- 4 oz (115g) white mushrooms, quartered
- 1 tsp dried herbes de Provence
- 1 bay leaf
- 3 tbsp chopped parsley
1. Preheat the oven to 325°F (160°C). Cook the bacon in a flameproof casserole over medium heat until lightly browned. Transfer to paper towels to drain.
2. Add 1 tbsp oil to the casserole and increase the heat to medium-high. Season the beef with salt and pepper. In batches, add the beef and cook, turning occasionally, about 5 minutes, or until browned. Transfer to a plate.
3. Meanwhile, heat the remaining 1 tbsp oil in a frying pan over medium heat. Add the shallots and cook, stirring, until lightly browned, about 5 minutes.
4. Return the beef to the casserole. Sprinkle with flour and stir well. Stir in the wine and stock and bring to a boil over high heat. Add the shallots, mushrooms, bacon, herbs, and bay leaf, and cover. Bake for about 2 hours until the meat is very tender.
5. Sprinkle with chopped parsley, and serve.
Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.