6 cups stew meat
3 tablespoons oil
3 ½ cups shallots (peeled)
4 rashers fatty bacon
2 cloves garlic
1 tablespoon flour
2 cups red burgundy (or other dry red wine)
1 cup beef stock (or water)
2 large carrots (peeled and cut into chunks)
2 sprigs thyme
2 bay leaves
¼ cup butter
2 ¾ cups button mushrooms
Heat the oven to 325 degrees F.
Heat 2 Tbsp oil in a large pan and sear the meat in batches until browned all over. Set aside.
Add the rest of the oil to the pan and gently fry the shallots and bacon until lightly browned.Add the garlic and return the meat to the pan. Stir in the flour and cook for 2 minutes.
Pour in the wine and stock and bring to a boil, stirring all the time. Add the carrots, thyme and bay leaves and season with salt and pepper.
Transfer to an ovenproof dish and cook for 2 ½ hours.
Heat the butter in a pan and gently cook the mushrooms until browned. Add to the meat and cook in the oven for another 30 minutes.