I made this dish today for the first time and it was such a success! The recipe is from a national Norwegian newspaper called Aftenposten, I only made minor changes. I served it with bread and white wine. (although French baguettes and red wine is probably better ;-))
5 dl beef broth (Maggi or Knorr)
2 spoons olive oil
1 kg beef meat
1 onion finely chopped
3 garlic cloves
2 spoons flour
2 spoons tomato puree
5 dl red wine (cheap, but good enough to be able to drink the rest of it)
1 spoon finely chopped fresh thyme
2 bay leaves
30 g butter
12 small shallots (I used 4 big shallots)
0,5 dl finely chopped fresh parsley
Brown the meat in two or three sequences and let it drain on a piece of paper. Fry onion, garlic and bacon in a frying pan for 5 minutes or until it starts turning yellowish. Add flour and tomato puree. Stir for a minute or so. Add wine, little by little, while stirring, until you get a homogenous sauce. Add the meat, the broth, thyme and bay leaves. Cook for a couple of hours at low heat. The best result is supposed to be cooking it in the oven at 180 degrees, but I wasn´t sure the lid would take it.
While the meat is cooking, brown the butter in a pan and fry shallots, carrots and champignons for 5 minutes. When there´s a quarter of an hour of the cooking time left, add the veggies into the casserole and let them boil. Add the fresh parsley in the end. 😉 Serve generous portions. Bon appetit!