1200g diced beef, cut into 5cm cubes
750ml Red wine, preferably Burgundy
400g onion, sliced
400g carrot, sliced
2 garlic cloves, peeled and chopped
1 bouquet garni (thyme, bay-leaf, parsley)
500g bacon lardons
Plain flour, for dusting
750ml Essential Cuisine Beef Stock
40 baby onions, peeled
400g small button mushrooms, washed
Good amount of chopped flat parsley
Good twist of freshly ground pepper
Sea salt, season to your taste
- Pre-heat the oven to 150˚c.
- Place the beef in a large bowl, add the wine, onion, carrot, garlic, bouquet garni and oil. Marinade overnight in the fridge.
- Drain the meat from the marinade and dry well, dust with flour and fry in hot oil until brown on all sides, add to a suitable casserole.
Blanch the lardons in boiling water for a few seconds, drain and dry well, fry in a little olive oil until golden brown. Place into the casserole.
- Drain the vegetables from the marinade and fry till golden brown, in the same pan, add with the bouquet garni.
- Deglace the pan with the marinade, removing the sediment from the bottom, add to the casserole.
- Pour in the Essential Cuisine Beef Stock, bring to the boil, cover tightly and place in the oven. Cook for 3 hours, or until the meat is tender.
- Meanwhile, fry the baby onions and mushrooms in butter until golden brown, moisten with stock if required.
- Remove the meat from the casserole, strain the sauce, discarding the vegetables, bacon and bouquet garni. Reduce if necessary.
- Stir back in the meat, onion and mushroom garnish, simmer together and adjust the seasoning.
- Serve with boiled new potatoes, rice or noodles and traditionally, bread croutes, fried in butter. Garnish with the chopped parsley.