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Beef in red wine with vegetables

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	time consuming/expensive
Number of people:	12
Ingredients:	3kg beef from the leg 6 tablespoons olive oil 2 tsp thyme 1 bottle of red Burgundy wine 4 tablespoons flour 10 tablespoons oil 4 cloves garlic Salt Pepper 4 bay leaves 2 sprigs of rosemary 1 bunch thyme 1kg shallots 6 carrots 200g bacon 800g mushrooms 4 tablespoons tomato paste

Preparation:

Wash the meat and pat dry, then cut into pieces and place in a bowl. Marinate it with wine, thyme and olive oil for about 3 hours. Drain the meat, pat dry and lightly dust with flour. Fry in oil until brown. Add garlic, salt and pepper. When the meat is completely brown, add the marinade, bay leaves and herbs. On low heat and with closed lid let it simmer for 1 – 1.5 hours. Wash, peel the carrots and cut diagonally into long slices. To the same with the shallots. Fry it separately in the remaining oil, when done add to the meat. Simmer all for another hour. Cut the bacon into thin strips and leave in a pan. Add to the mushrooms and tomato paste, season with spices and stew for another 15 min.