Ingredients :

• Braising beef (chuck, shoulder or shank) — This is the cut that does it all. Rich in collagen, it literally transforms during cooking: the firm texture from the start becomes gelatinous, melting, almost buttery. Cut it into large cubes — not too small, otherwise they shrink and toughen. Your butcher will guide you if you’re unsure.
• Rich beef stock — This replaces the wine and does all the heavy lifting for the depth of flavor. Use a high-quality carton broth rather than a cube — you can taste the difference in the final sauce. Add two tablespoons of balsamic vinegar: it brings a slight acidity and a hidden roundness that people won’t be able to identify.
• Smoked turkey bacon — It replaces classic pork lardons and gives the exact same salty and smoky base to the sauce. The key: sauté it until it’s really crispy and a dark caramel brown. If it stays soft, it loses all its interest.
• Button mushrooms — Only add them at the end of cooking, 30 minutes before serving. Put in too early, they melt and disappear into the sauce. Added at the right time, they absorb the juices and take on an incomparable taste — nothing like raw mushrooms.