Preparation

In a cast iron casserole dish (crucible style), put the oil and heat it then add the meat to brown it for about 20 minutes over a fire at most.
Once golden, put the flour on it and mix well, leave for another 5 minutes to let take a nice brown color.
Add the bacon and onion that you will have browned in a small pan before.
Add the vegetables, herbs, then the wine and water. Correct the seasoning.
Mix everything and cook on very low heat or on an electric plate thermostat 3 for 2 hours, stirring from time to time so that it does not stick to the bottom of the pan.

Ingredients

  • 1.2 kg of beef for braising
  • 200 g of bacon
  • 3 potatoes
  • 3 carrots
  • 1 onion
  • 2 tablespoons of flour
  • 75 cl of wine (Côtes du Rhône)
  • 1/4 l water
  • 3 tbsp olive oil
  • 1 tablespoon of thyme