This can be a recipe for beef stew in fashion of Burgundy.
1 1/2 kilos beef chuck, properly trimmed of fats and cubed
2 tablespoons butter or olive oil
1/2 cup smoked ham, reduce in 1/2-inch strips
1 medium onions, thinly sliced
1 clove garlic, minced or pressed
1 medium carrot, reduce in 1/2-inch slices
1 cup sliced mushrooms
1/4 cup parsley
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried thyme
1 tablespoon tomato paste
1 cup Burgundy or different dry purple wine
Salt to style
In a big frying pan, brown beef properly (about half at a time) in heated butter. When beef is browned, add ham strips and brown them.
Add onions, garlic, carrot, mushrooms, parsley, bay leaf, salt, pepper, thyme and tomato paste. Stir in wine. Deliver to a boil, scale back warmth, cowl and simmer till meat may be very tender (about 2 hours).
With slotted spoon, take away meat and greens to a serving dish; maintain heat.
Deliver cooking liquid to a boil, and prepare dinner, stirring continuously, till lowered and barely thickened. Salt to style. Pour over meat and serve with tiny new potatoes cooked of their jackets, egg noodles or contemporary bread.
Serves 6 individuals. Prep time is 25 minutes and prepare dinner time is 2 1/2 hours.