Directions

• Cut the carrots into 2–3 lengthy pieces each. Small mushrooms and shallots may remain whole, large pieces may be cut in half. Sauté the carrots, mushrooms and shallots with some oil in a pan until slightly browned. Take the vegetables from the heat and put them aside.
• Cut the beef into square pieces (approximately 150 g each) and generously salt and pepper them. Cover the pieces in flour, fry them sharply in oil from all sides until reasonably roasted and put them aside as well.
• Cut the onions into small pieces and fry them in a large roaster or pot. Cut the bacon into 5 pieces and add them to the onions. Add a tablespoon of tomato paste.
• When the onions are slightly browned, add 250 ml red wine and let it cook open until the wine has been entirely reduced. Add the beef (but not the vegetables), the remaining wine and beef broth and boil up shortly. Let the closed pot then cook with reduced heat for 2½ hours.
• Take out the meat and puree the sauce with a stick blender. Add the meat and the vegetables back to the pot and let it cook on low heat for another 30 minutes.
• In parallel, cook the potatoes and prepare mashed potatoes with the milk and some butter.
• Serve the dish with chopped parsley and garlic on top. Depending on your taste, grated lemon zest or grated horseradish may also be added.