Beef And Red Wine Stew - cooking recipe

Ingredients

3 tbsp oil
1 1/2 lb beef chuck stew meat, cut into 1 inch cubes
8 None small shallots, peeled, halved
1 clove garlic, minced
1 tbsp all-purpose flour
2 cups red wine
1 1/4 cups beef stock
1 sprig fresh thyme
1 sprig fresh parsley
3.5 oz button mushrooms
3.5 oz bacon, chopped

Preparation

Preheat oven to 300\u00b0F. Heat 1 tbsp oil in a Dutch oven. Sear beef for 5-6 mins, until browned. Set aside. Add 1 tbsp oil and saute shallots for 4-5 mins, until golden. Add garlic and cook for 30 seconds. Add flour and cook, stirring, for 1 min. Gradually whisk in wine and stock. Bring to a boil, stirring. Return meat to pan along with herbs. Season. Cover then transfer to oven to braise for 2 hours, until meat is tender.
Meanwhile, heat remaining oil in a frying pan over high heat. Saute mushrooms for 5 mins, until golden. Set aside. Add bacon and cook for 5 mins, until golden. Set aside. Add mushrooms and bacon to Dutch oven and return to oven for another 30 mins, until meat is very tender. Serve immediately.