Beef stew Périgord

Ingredients for 4 servings:

• 1 kg beef, diced, e.g. goulash
• 1 bottle of dry red wine (Bergerac)
• 20 g corn flour
• 1 tsp, heaped thyme
• 1 onion(s), finely chopped
• 3 cloves garlic, finely chopped
• 1 carrot(s), sliced
• 100 ml port wine
• 250 g bacon, cut into cubes
• 250 g mushrooms, finely chopped
• 12 small potatoes, e.g., triplets
• 2 bay leaves
• Butter or duck fat
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours 15 minutes; Total time approx. 4 hours 15 minutes

Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Heat the lard in a saucepan. Brown the onions and meat, then gradually add the red wine. To avoid lumps, mix the cornflour with a little red wine or water (this works best with a shaker) and add it as well. Peel the carrot, slice it thinly, and season with salt and pepper. Add the garlic, bay leaves, thyme, and carrot slices to the saucepan. Bring to a boil briefly, then cover the pan and place in the preheated oven for about 2 hours, stirring occasionally. Fry the bacon cubes in a pan until crispy, then add the mushrooms and cook briefly. Add the bacon and mushrooms to the saucepan, pour in the port wine, stir, and cook in the oven for another 50 minutes. Cook the baby potatoes in the steamer until almost tender, then add them to the meat. Cook in the oven for another 10-15 minutes. Prepared the day before and then reheated, it tastes almost better.