METHOD :
1️⃣ Brown the Beef and Bacon:
Season the beef cubes with salt and pepper. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside. In the same pot, add olive oil and brown the beef in batches. Remove and set aside.
2️⃣ Sauté the Vegetables:
In the same pot, add the onion, carrots, and garlic. Sauté for 5-7 minutes until softened. Add the mushrooms and cook for another 5 minutes.
3️⃣ Deglaze and Simmer:
Stir in the tomato paste, then pour in the red wine to deglaze the pot, scraping up any browned bits. Add the beef broth, thyme, bay leaves, and return the beef and bacon to the pot. Bring to a simmer.
4️⃣ Slow Cook:
Cover and simmer on low heat for 2.5-3 hours, or until the beef is tender and the sauce has thickened. Alternatively, transfer to a preheated oven at 325°F (160°C) and cook for the same amount of time.
5️⃣ Serve & Enjoy:
Remove the bay leaves and garnish with fresh parsley if desired. Serve hot with mashed potatoes, noodles, or crusty bread. Enjoy this luxurious French classic!
Bon appetite !!
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