Serves 6
Preparation: 30 min
Cooking: 2.5 to 3 hours
Ingredients
1.2 kg braising beef (chuck, rump, shank) cut into large cubes
4 carrots, sliced
600 g new potatoes (whole or halved depending on size)
2 onions, sliced
3 garlic cloves, chopped
150 g smoked bacon
75 cl full-bodied red wine (preferably Burgundy)
50 cl beef stock
1 bouquet garni (thyme, bay leaf, parsley)
Salt, pepper
2 tbsp olive oil
Chopped fresh parsley, to serve
Preparation
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