Inspired by the recipe from Julia Child’s Mastering the Art of French Cooking, and prepared for my mom’s birthday.

Bacon, chopped into lardons:

Beef (top roast), cut into two-inch cubes:

…and then dried with paper towels, to help them brown evenly:

…and then browned lightly, and combined with a sautéed carrot and onion, sliced:

Mushrooms, quartered (actually, eighthed–they were huge mushrooms), and sautéed in ample butter:

With whole shallows, simmered slowly in oil and butter (~45 minutes):

Finally, everything is combined and covered in red wine and beef stock. It simmers in the oven for 3-4 hours—and then, voila! Best enjoyed with champagne.