CHATEAU RAUZAN SEGLA 2013 - CHATEAU RAUZAN SEGLA

• 1 kg of lean beef, cut into 5 cm cubes
• 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
• 30 gr of flour
• 100 gr smoked lean bacon, finely chopped
• 3 tbsps of butter
• 4 carrots, cleaned and sliced
• 4 onions, cleaned and cut into quarters
• 1 tbsp of chopped garlic
• 500 ml beef broth
• 2 bay leaves
• 3 thyme sprouts
• 3 sprigs of parsley
• ½ kg of portobello mushrooms
• Salt
• Freshly ground black pepper
• Sliced ​​bread slices for serving

Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.

Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.