How to make
Heat the oil in a small, deep oven dish. Fry the meat in several batches until well browned, then fry the bacon strips with the chives. Add mushrooms and cook for 2 minutes.
Take the vegetables out with a slotted spoon into a plate, add the onions and carrots to braise for 8 minutes or until tender. Add the garlic and fry for 1 more minute, pour the flour in and stir until browned. Pour in the wine, broth and mix of fresh herbs.
Return the beef to the oven dish and allow to come to a boil. Put the lid on and simmer about 2-2 1/2 hours or until the meat becomes very tender. Add the bacon, onion and mushrooms and cook for another 15 minutes.
Finally, season with salt, black pepper and sugar.
