What is better than a traditional French dish of braised beef in a red wine and veal stock sauce, with mushrooms, onions, and bacon? Garnished with roasted potatoes and caramelized carrots! Sounds delicious!
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Veal stock and Demi-Glace
Ingredients:
700 g Beef chuck
450 g Baby Waxy Potato
600 g Carrots
350 g Pearl onions
250 g Mushroom
1000 ml Veal stock (for stew)
300 ml Veal stock (for carrots)
750 ml Dry red wine
80 g Tomato paste
150 g Yellow onion
200 g Smoked bacon
50 g Flour
Olive oil for frying
Salt and pepper to taste