800 g of Beef 800克牛肉
200 g of Chopped bacon 200克切碎煙肉
200 g of Button mushrooms 200克蘑菇
2 Sweet onions 2個甜洋蔥
1 tbsp of flour 1茶匙麵粉
1 Thyme & Bay leaf 1塊 百里香和月桂葉
1 Carrot 1根紅蘿蔔
10 cl Olive Oil 10毫升橄欖油
25 g Butter 25克牛油
1 L of Corbières AOC 1公升紅酒
Cut beef into 1.5-inch cubes. Using a cast iron Dutch oven, brown them in the olive oil and butter for about 15 minutes. Set the meat aside, along with the cooking juices and the Dutch oven.
牛肉切成 1.5 寸方塊，在鑄鐵鍋中以橄欖油和牛油烤 15 分鐘。取出牛肉，靜置備用。
Remove the portion of the mushroom stems and, depending on size, leave the mushrooms whole or cut them into halves or quarters along their length. Remove skins from onions and slice them into thin strips
In the same Dutch oven, brown the mushrooms and onions in the beef cooking juices. Allow all the water released by the mushrooms to evaporate. When this has happened, sprinkle in flour and stir vigorously. Remove this preparation from the Dutch oven and set aside. In a frying pan, brown the chopped bacon
Return the meat to Dutch oven. Add wine and the herbs. Bring to a boil, cover and let simmer for 20 minutes. Wash, peel and thickly slice the carrot, then add to the Dutch oven. Cover and simmer for 2 hours on low heat, stirring occasionally. Add the mushrooms, onions and bacon. Simmer for another 30 minutes and serve with elbow macaroni
Check out the places where you can find French beef in town!