From Anne's Food serves 6
140 g bacon
1 kg beef (I use Högrev which is from the front - I don't know the exact equivalent), in small dice
4 shallots
2 yellow onions
3 garlic cloves
oil for frying
400 ml red wine
water
7-8 large button mushrooms
4 carrots, sliced
2 bouillon cubes (I use a liquid, concentrated stock)
fresh thyme
smetana to serve
Cut the bacon into dice, and fry in a heavy pot. Add the beef, a little at a time, and brown on all sides. In a separate frying pan, brown shallots, onions and garlic in a little oil - be careful to not let it burn. Add to the pot, along with the red wine.
Cut the mushrooms in smaller pieces, and fry in the same pan you used for the onions. Set aside.
Add enough water to the pot to just cover, and add the bouillon cubes or concentrated stock. Bring to a boil, then cover with a lid and lower the heat. Cook for one hour.
Add the mushrooms and the carrot slices. Bring to a boil again, cover with a lid and cook on low heat for another 45 minutes. At this point, everything should be very tender.
Serve with rice, fresh thyme and smetana (or sour cream, or crème fraîche). |