• 2 garlic cloves, mashed and diced
  • 2 onions, sliced
  • 2 carrots, cut lengthwise
  • fresh parsley
  • 1 stick of celery
  • fresh thyme
  • 1 bay leaf
  • pepper from the mill
  • kosher salt
  • 1 bottle of dry red wine – preferably Burgundy
  • 3 lbs beef, cubed
  • vegetable oil
  • 2 T flour
  • 1 T tomato paste
  • 2 fresh tomatoes, quartered
  • 1/2 lb bacon
  • 3/4 C mushrooms


  1. Take a few springs of fresh thyme with a stick of celery, a little parsley and a bay leaf – tie together with kitchen string
  2. In a large pot, put the garlic, onions, carrots and the bouquet garni, a little additional parsley, sprinkling of kosher salt and a few grinds from the pepper mill
  3. Add the beef and wine
  4. Sprinkle the top with a little vegetable oil
  5. Marinate for 12 hours
  6. Remove the beef, vegetables and bouquet garni from the liquid and drain on paper towels
  7. Heat 1/4 cup of vegetable oil in a skillet until very hot and brown the meat on all sides
  8. Remove the meat to a bowl and let rest
  9. Drain the oil from the pan, add a 2 T fresh oil and saute the vegetables
  10. Place the meat and the vegetables in a large dutch oven
  11. Sprinkle with the flour and mix well
  12. Stir in the tomato paste and cook for a few minutes
  13. Add the reserved marinate, bouquet garni and the tomatoes
  14. Add enough water to just cover the ingredients
  15. Bring to a simmer and cover with a buttered round of parchment paper, then a lid
  16. Transfer to the oven and roast at 375 degrees for about 2 1/2 hours
  17. Remove from the oven and let it sit
  18. Saute the bacon and mushrooms
  19. Add the bacon and mushrooms to the pot and let simmer for about 15 minutes