Instructions

1. 1.

   Cut the beef into large 5x5 cm chunks. Dice the smoked pork bellies into small cubes. Peel and prep the vegetables, cutting the shallots and carrots into rustic pieces while finely slicing the garlic.

   2 pc Shallot, 3 pc Carrots, 3 pc Garlic cloves, 1 kg Beef chuck, 200 g Smoked pork belly

2. 2.

   In a large heavy-bottomed pot or Dutch oven, melt half of the butter over medium heat. Sauté the chopped shallots, sliced garlic, carrots, tomato paste, and half of the diced pork belly until the vegetables begin to soften and become highly aromatic.

   25 g Butter, 1.5 tbsp Tomato puree

3. 3.

   Heat the remaining butter in a large skillet. Sear the beef chuck chunks in batches until a deep golden-brown crust forms on all sides. Pour the water into the skillet to deglaze the pan for a minute, capturing all the fond, and then transfer the meat and the pan juices directly into the large stew pot. Dust with flour and stir thoroughly to coat.

   25 g Butter, 2 tbsp Flour, 1.5 dl Water

4. 4.

   Pour the red wine, concentrated veal stock, and Japanese soy sauce into the pot. Submerge the thyme sprigs and bay leaves into the liquid. Bring the stew to a boil, skim any surface foam, then lower the heat and simmer gently with the lid slightly askew for 1.5 to 2 hours, or until the beef is meltingly tender.

   3 pc Bay leaves, 2 tbsp Veal bouillon, 2.5 ml Thyme, dried, 1 tbsp Soy sauce, Japanese, 5 dl Red wine

5. 5.

   For the mash, peel the potatoes and boil them in salted water until perfectly tender. Drain and allow them to briefly steam dry. In a small pan, cook the grated garlic in butter until soft, then pour in the heavy cream and milk, bringing the liquid to a brief boil. Rice or mash the potatoes, then vigorously whisk in the hot cream-garlic mixture. Stir in the finely grated lemon zest and season with salt.

   25 g Butter, 2 dl Milk 3%, 1 kg Potatoes, 1 ml Salt, 1 dl Heavy Cream, 1 pc Garlic cloves, 1 tsp Lemon zest

6. 6.

   Prepare the garnish by peeling the boiler onions (halve if large) and cleaning the mushrooms (halve if needed). In a skillet, sauté the onions, mushrooms, and the remaining half of the diced pork belly in butter until they are beautifully caramelized and soft. Season the main stew with salt and black pepper to taste, ladle it out, and top generously with the hot mushroom-bacon garnish. Serve alongside the garlic-lemon mash.

   25 g Butter, 1 ml Salt, 1 ml Black pepper, 400 g Mushrooms, 250 g Boiler onions ((red))