1 large ·
onion, quartered
2 ·
carrots, peeled and halved
2 ·
ribs celery, halved
5 clove ·
garlic, smashed
1 ·
750 ml bottle red wine
3 ·
bay leaves
1 ·
Extra-virgin olive oil, to coat pan
1 ·
Kosher Salt
½ cup ·
all-purpose flour
8 oz ·
slab bacon, cut into lardons
1 large ·
onion, cut into 1/4 inch dice
2 ·
carrots , cut into 1/4 inch dice
2 ·
ribs celery , cut into 1/4 inch dice
2 clove ·
garlic, finely chopped
¼ cup ·
tomato paste
2 cup ·
red wine (reserved marinade)
3 cup ·
beef stock
3 ·
bay leaves
1 bunch ·
fresh thyme
1 pound ·
cremini mushrooms, quartered
1 pound ·
red bliss potatoes, quartered
½ bunch ·
fresh chives, finely chopped, for garnish