Beef Bourgnion ?? Sweet..

"Talk of joy: there may be things better than beef stew and baked potatoes and home-made bread - there may be."

This quote reminded me... of course there is,  there is... 

I learned this the other day,

2 tablespoons butter
1 kg beef, pot pieces of some fine meat, like entrcote from moose, or just some beef, or like google suggested, just some Frenchwoman.
1 teaspoon salt or more if you prefer.
1.5 tsp black pepper, freshly ground or more, you know how you like it.
1 tablespoon tomato paste
2 tablespoons flour
0.5 cup balsamic vinegar
2 cups veal stock, all the seasoning is a process of trial and error.
4 cup red wine, of course you have to pour your self a glass before you commence this session.
280 grams of bacon
200 grams of mushrooms
2 garlic clove (s), roughly chopped
1 can (s), pickled onions, (no broth)
1 tablespoon herbs, French, it looks nice if these are fresh.

How to do it?    First you preheat the oven to 175 degrees. This isnt necessary, since you just can finnish the whole thing in the pot.  Heat the butter in a roomy pan  or a pot and brown the pieces of meat  in the pot, a few at a time so it gets fried and not cooked. Add salt and pepper. Stir in tomato paste and cook a few minutes. Sprinkle with flour and mix well.  Pour the balsamic vinegar and cook a few minutes. Add the veal stock and red wine. Reduce heat and simmer a few minutes.  Shred the pork, wash and cut mushrooms into quarters and scale and rough chop the garlic cloves. Fry quickly in butter and pour the ingredients into the pot along with the onions and stir.  Let simmer for about 1.5 hours in the oven or in the pot and sprinkle with herbs for the last 10 few minutes. Serve with some home made mashed potatoes, turn up the heat and and forget all about the the cold cold winter outside… Have some more wine and enjoy!