1 flameproof casserole dish
1 chopping board
Peel the carrots and cut them into large sticks.
Peel and crush the garlic. Peel and finely chop the shallots.
Cut the beef cheeks into large pieces.
Wash the mushrooms.
Sauté the bacon with the shallots and garlic in butter in a flameproof casserole dish. Add the beef cheeks, let them brown, then sprinkle with flour and brown again.
Blend in the stock and wine, add the bouquet garni, carrots and mushrooms, cover and cook in the oven for 3 hours.
Season and sprinkle with chopped parsley at serving time.
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