Butter-tender stew

Ingredients (for 4 people):

700 grams organic beef stewing steak

150 grams smoked lardons

2 tablespoons unsalted butter

4 tablespoons pickled onions

1 clove garlic, pressed

25 grams flour

200 ml stock

200 ml 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 Take the meat out of the refrigerator an hour in advance. Cut the meat into 3 cm cubes.

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

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

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

5 Keep stirring until a smooth, thin sauce forms.

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

7 Let simmer for 10-15 minutes until the dish is thoroughly hot.

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