Cut the meat into cubes.

Carrots and celery (I was root) - straws, onions and shallots - half rings, garlic chop not finely. Mushrooms, cleaned and cut.

Fold the meat, onion, carrot, celery, garlic in a container, pour a dry wine (ideally Burgundy) that everything was covered in liquid and leave to marinate for a few hours. Over time, the meat is removed from marinade, shake off, fry in a hot pan with flour in olive oil in small portions.

In the same pan, slightly fry the bacon and then the shallots. In a baking dish folded on the bottom of carrots, onions, celery, then the meat, bacon, shallots, garlic, to pereselit mushrooms, then the remaining meat and vegetables. Add the cognac and scrape pazarci from the pan and get it in there. Good salt, put pepper, spices, pour the marinade and add, if necessary, more wine. Cook it in the oven with the lid on for 2.5 - 3 hours. The meat is soft and flavorful with a thick sauce.