My version starts with marinating the beef overnight. Cut 1 kilo of beef (700 gram in my case) in bite sized chunks. Add 1 bottle of dry red wine, like a pinot noir, 2 onions cut finely, a carrot (cut), parsley, sage and thyme, and crushed black pepper. For extra flavor add a glass of grappa or cognac. Marinate in the fridge.
The next day take out the beef and set aside. Filter the marinate.
Pat the beef as dry as possible.
In a heavy iron pot heat 2 tablespoons of oil and fry the meat in small batches.
In the meantime heat the marinate.
When all the meat is browned add the marinate (filter again if you see foam like on the photo below).
Make a roux. Three tablespoons of butter and three tablespoons of flower will do.
Add some fresh parsley, sage and thyme to the stew and the roux. Simmer for two hours or more.
Prepare the garnish. Cut 150 gram smoked bacon in small strips and fry in its own fat. Remove and fry 200 gram sliced mushrooms in the remaining fat. Remove and fry 400 gram pearl onions if available (I used shallots) until slightly browned.
Add the bacon, mushrooms and onion to the meat and simmer for another half hour. Taste for salt.
Let it cool down and reheat. Serve with boiled potatoes, a pinot noir and green salad.
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