• 3lbs Stewing Beef (Chuck), cut into 2 inch cubes
  • 1 Large Yellow Onion, peeled and roughly chopped
  • 2 Carrots, peeled and roughly chopped
  • 2 Cloves Garlic, peeled
  • Bouquet Garni (3 Sprigs Parsley, 2 Sprigs Thyme, 1 Sprig Rosemary, 1 Bay Leaf and 3 – 5 Peppercorns, all bundled together)
  • 1bottle good, rich, red Burgundy or California Pinot Noir
  • 6oz lean Salted Pork (bacon or pork belly will do), diced
  • 1 lb. Button Mushrooms
  • 1/3 cup Flour
  • Salt and Pepper


  1. Fry pork in a pot over medium-high heat until crisp.
  2. Season beef with salt and pepper and add to pot, browning on all sides.
  3. Sprinkle in flour, and cook, stirring constantly for about 3 minutes.
  4. Add 1/3 of the wine to deglaze the pan, ensuring you scrape all the brown bits from the bottom of the pot using a wooden spoon. Flavour country!
  5. Add onion, carrots, garlic, remaining wine, bouquet garni and 2 cups of water. Bring to a boil.
  6. Reduce heat to low, or cook in oven at 250 for about 3 hour, until meat is tender.
  7. Add mushrooms and cook for an additional 30 minutes.
  8. Remove bouquet garni before serving.