Lovely beef stew for the last cold winter days

It's been freezing outside and it's pretty clear that winter is here to stay for a bit longer. I can't wait for spring to arrive, but I figure I might as well make the most of the prolonged cold and cook some last wintery dishes. Stews of any kind are clearly part of this, so here is my favorite beef stew. It's a slightly simplified version of the French "Boeuf Bourguignon"and is served with dumplings and, if so desired, a small side salad.

Ingredients (serves 6):

1,4kg stewing beef (cut into 1 1/2 cm cubes)
250gr small shallots or onions
300gr carrots
300gr small brown mushrooms
150gr bacon, cut into small cubes
2 tablespoons of tomato concentrate
2 tablespoons flour
1l beef stock
500ml red wine 
2 bay leaves
2 cloves of garlic
fresh thyme (4-6 sprigs)
1 teaspoon of sugar
1 tablespoon of paprika powder

Preparation:

1. Peel the shallots and the carrots. Cut the shallots into halves and the carrots into medium size cubes.  Brush any dirt off the mushrooms and cut them into half.  

2.  In a large casserole, fry the beef and the bacon in 3-4 batches, allowing the meat to brown just slightly. Dust each batch with a bit of flour (2 tablespoons in total) before removing from the saucepan. When the meat is done, remove and set aside. Now put the carrots, shallots, and mushrooms in the casserole and fry for a few minutes until the onions start to soften slightly. 

3. Add the beef and stir in the tomato concentrate, sugar, paprika and some salt and pepper. Mix well before adding the garlic, bay leave and the thyme. Pour in the wine and the stock. Bring to a simmer and allow to cook on medium heat for 2 1/2 to 3 hours until the meat is nice and tender. I recommend leaving the lid on for the first 1 1/2 hours and removing it for the remainder of the time. 

4. When the meat is done, remove the bay leaves and the thyme, season with salt and pepper and, if necessary, add some pieces of cold butter to bind the sauce (in all likelihood this won't be necessary).