26 August 2014,14:40 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
3 hours

Preparation Method :

  • Put the flour in a plastic bag and season with salt and pepper. Add the beef. Shake until well coated. Heat 1 tablespoon of oil in a large pan over medium heat.
  • Sauté the bacon until crisp, about 5 minutes. Remove the bacon and set aside. Add the shallots to the pan and sauté over low heat until coloured, 10 minutes.
  • Remove the shallots and set aside. Pour the remaining oil into the pan. Sauté the beef until browned, about 5 minutes. Pour in the wine and stock and bring to a boil.
  • Stir in the garlic, thyme, parsley, bay leaves, and tomato paste. Cover and simmer over very low heat for hours. Add more stock if the sauce dries out.
  • Add the bacon, shallots, and mushrooms. Simmer until the meat is very tender, about 1 more hour, stirring often.
  • Season with salt and pepper. Garnish with thyme and serve hot with the potatoes or rice.


  • 4 tablespoons all-purpose (plain) flour
  • Salt and freshly ground black pepper
  • 2 kg stew beef, trimmed and cut into small chunks
  • 100 ml sesame oil
  • 300 grams bacon, finely chopped
  • 10 shallots, peeled
  • 1 liter dry red wine
  • 150 ml beef stock
  • 2 clove garlic, chopped
  • 1 tablespoon fresh thyme + extra sprigs to garnish
  • 4 tablespoons finely chopped fresh parsley
  • 4 bay leaves
  • 2 tablespoon tomato paste
  • 500 grams button mushrooms, stalks
  • Boiled potatoes or rice, to serve

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