Fork-tender braised meat

Ingredients (for 4 people):

700 grams organic beef goulash

150 grams smoked bacon cubes

2 tablespoons butter

4 tablespoons pickled onions

1 clove of garlic, pressed

25 g flour

2 dl broth

2 dl red wine

2 bay leaves

1 bouquet garni (mixture of thyme, oregano, rosemary, parsley, marjoram or whatever you have on hand)

freshly ground pepper and salt

Preparation of the stew

1 Remove the meat from the refrigerator one hour beforehand. Cut the meat into 3 cm cubes.

2 Fry the bacon in a large cast-iron pan with the butter.

3 Fry the pickled onions with it for one minute. Then brown the meat and add the garlic. Sprinkle the meat with flour.

4 Heat the broth and wine and gradually pour over the meat. The meat should be just covered by the liquid.

5 Continue stirring until a smooth, thin sauce forms.

6 Add the spices and bring everything to a boil. Season with pepper and salt.

7 Simmer for 10 to 15 minutes until the dish is thoroughly hot.

8 Place in the Ecostoof for at least 3 hours, longer is also possible. The longer, the more tender. After 3 hours, bring the meat briefly to a boil and return it to the Ecostoof.