Ingredients: (makes 4 generous servings)
1 glass of good red wine
1 tbsp of tomato paste
1 glass of warm water
In a spice bag/muslin:
A few leaves of parsley, chopped, to garnish
Salt and pepper to taste.
1. Lightly coat the beef with the seasoned flour, and tap of the excess.
2. In a stewing pot, heat 1 tbsp of butter on medium heat until you can hear it partially sizzling. Brown the meat in batches and remove onto a plate and cover so it won’t cool off too fast.
3. In the pan, add 1 tbsp of olive oil. Add the whole button onions/shallots and brown for about 3-5 minutes. Remove with a slotted spoon into a big bowl that can be covered.
4. After removing the onions, add in the mushrooms and brown for about 3-5 minutes. Remove and add them into the bowl with the onions.
5. Add another tbsp of butter, and heat. Scrape with your spatula the bits at the bottom of the pan. Add in the chopped onions and saute until translucent.
6. Add in the garlic and carrots, and cook for another minute.
7. Return the warm browned meat into the pot. Stir to coat the meat with the onion mixture. Add any juices that are in the bowl, the water, wine, tomato paste, parsley and spice bag. Stir.
8. Cover. And on low heat, simmer the stew for about 2 and half hours to 3. If your pot can be put into the oven, do so at a preheated temperature of 150 degrees C.
9. Once the meat is soft and tender, add in the reserved onion and mushroom mix, stir, and return to the heat/oven for another 10-15 minutes.
10. Season with salt and pepper. Garnish with the parsley, and serve.