1. Prepare the vegetables
Peel and slice the carrots. Slice the onions and chop the garlic. Clean the mushrooms and cut them in half.

2. Sear the meat
In a large casserole dish, heat the oil. Brown the beef pieces on all sides. Set aside.

3. Brown the filling
In the same casserole dish, sauté the onions, carrots, and garlic for 5 minutes. Add the tomato paste, sprinkle with flour, and mix well.

4. Deglaze with the Red Hot
Return the meat to the casserole dish. Pour in the Rouge Ardent Petit Béret to deglaze. Add the broth, bouquet garni, salt, and pepper.

5. Let it simmer
Cover and cook over low heat for about 2 to 2.5 hours. Add the mushrooms 30 minutes before the end of cooking.

6. Serve
Remove the bouquet garni. Serve piping hot with steamed potatoes, fresh tagliatelle, or homemade mashed potatoes.