For 4 people
For 4 people
In a saucepan, boil the wine, blaze it and let it cool.
Prepare the carrots, the large onion and the meat, put them in a dish and pour the wine before booking for 24 hours.
Oven an oven casserole dish and brown the meat. Season with salt and pepper, add the carrots and onion. Continue cooking for 4 minutes.
Remove the cooking fat and pour the marinade wine, garlic and bouquet garni and let it boil. Sapp and slightly adjust the seasoning.
Cover the casserole dish and bake it at 200°C for about 3 hours
Remove the pieces of meat and the bouquet garni and mix the carrots and onions with the cooking juices. Sift and pour again into the casserole dish with the meat.
In a saucepan, pour the bells onions, add the butter, sugar and water to height. Cover with parchment paper and let it boil over medium heat. Let the onions caramelize and season.
Add the balsamic vinegar and wait for everything to reduce. Prepare and whiten the bacon before blowing them up in a pan. Wrinkle on a paper towel.
Prepare the Paris mushrooms and brown them in an oiled frying pan. Season and drain.
Return the casserole dish containing the beef over high heat, add the onions, bacon and mushrooms. Serve in a hollow dish.
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