Preheat oven to 180C/350F. Heat oil in an ovenproof casserole dish and saute the bacon until slightly crisp. Transfer bacon to a plate then brown the meat in the same oil. Remove any excess oil then add butter and diced onion and saute a little. Sprinkle flour over the meat and mix in. Pour in the red wine and bring to a simmer. Add the beef stock to cover the meat and add the bouquet garni. Bring to the boil, reduce heat and leave at a simmer. Season with salt and pepper. Remove any surface scum and cover pan. Cook in the preheated oven for at least 1 1/2 hours. The meat is cooked when it falls apart easily. When the meat is tender, remove the dish from the oven and place on top of the stove over medium heat. Add the mushrooms and bacon and simmer until the mushrooms are cooked. Remove the bouquet garni, check the seasoning and serve sprinkled with freshly chopped parsley. Bon appetit!
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|Serving Size: 1 Serving (1010g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 473 (50%)|
|Amt Per Serving||% DV|
|Total Fat 52.6g||70 %|
|Saturated Fat 18.7g||94 %|
|Monounsaturated Fat 24.9g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 258.1mg||79 %|
|Sodium 1451mg||50 %|
|Potassium 2335.5mg||61 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 13.7g|
|Protein 80.2g||115 %|
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Calories per serving: 937
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