Ingredients (6-8 servings)

• 1.3 kg beef neck, in large chunks
• 80 g lardons
• 400 ml non-alcoholic red wine
• 400 ml beef stock
• 1 large onion, diced
• 2 carrots, sliced
• 250 g Charlotte onions
• 300 g mushrooms, halved
• 3 garlic cloves, crushed
• 1.5 tbsp tomato paste
• 1.5 tbsp flour
• 30 g butter
• 0.5 tsp sugar
• 4 sprigs thyme
• 2 bay leaves
• Salt & pepper
• Parsley

Instructions

1. Brown lardons: Cook in pot until browned. Remove.
2. Brown beef: Pat beef thoroughly dry. Brown in the bacon fat in batches. Remove.
3. Sauté vegetables: Cook diced onion and carrots for 5–8 min. Add garlic and tomato paste; cook 1–2 min.
4. Flour: Stir in flour and cook for 2 min.
5. Deglaze: Add 400 ml wine and scrape the bottom. Simmer uncovered for 10–12 min. Add 400 ml beef stock.
6. Braise: Return beef and lardons. Add thyme and bay leaves. Bring to a gentle simmer, cover and cook at 155°C for 3–4 h (oven), until very tender.
7. Glaze onions: Peel Charlotte onions. Simmer with butter, sugar, salt and enough water to come halfway up the onions until tender and glazed.
8. Mushrooms: Sauté mushrooms in butter until browned.
9. Add vegetables: Add glazed onions during the last 45–60 min and mushrooms during the last 20–30 min of braising.
10. Finish: Remove beef and vegetables. Reduce sauce uncovered until glossy and slightly thickened. Season with salt and pepper. Return beef, onions and mushrooms and simmer gently for 5–10 min.
11. Serve: Garnish with parsley.