Combine 1200g chuck beef, 750g wine, 200g onion, 200g carrots, 150g celery, 30g garlic, 5g thyme, and 2g bay leaf in a bowl to marinate overnight.
Drain the beef, reserving the marinade liquid, and pat the meat dry with paper towels.
Heat 30g olive oil in a heavy pot and brown 150g lardons until crisp, then remove them.
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