At a glance
This classic French stew brings together browning bacon and beef for deep flavor, then simmers gently in red wine and herbs for about two and a half hours until the meat falls apart. The longest part is the slow cooking, but it's mostly hands-off, and the aroma filling your kitchen makes it completely worth the wait.
1/4
Prep your ingredients
First, cut the bacon into larger cubes, the beef into roughly 5 cm chunks, the onion into half-moons and the carrot into rounds. Pat each piece of meat thoroughly dry with paper towel.
For this step
0/42/4
Brown everything
Fry the bacon in oil until golden brown, then remove it. In the rendered fat, brown the meat in batches — it must be done in a single layer only! Take the meat out too, then brown the onion and carrot in the same fat.
For this step
0/23/4
Add the wine, herbs and tomato purée
Return the meat and bacon to the pot, add the spices and herbs along with the tomato purée, then pour in the wine and port. Add a splash of water (or, even better, beef stock if you have some) and leave to simmer gently for about 2.5 hours.
For this step
0/6
Made it? Tell us how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
