in the kitchen
Ingredients
- 1.5 kg beef chuck, cut in 5 cm cubes
- 750 ml good Burgundy or Pinot Noir
- 200 g smoked lardons
- 200 g pearl onions
- 300 g button mushrooms, quartered
- 3 carrots, roughly chopped
- 3 garlic cloves
- 1 bouquet garni
- 3 tbsp plain flour
- 3 tbsp butter
- Parsley to serve
Method
1
Marinate beef in wine overnight (optional but excellent). Pat dry and brown in batches in a heavy casserole in butter; set aside.
2
Fry lardons until golden. Add carrots and pearl onions; cook 5 minutes. Add garlic and flour; stir 1 minute.
3
Return beef. Pour wine over; add bouquet garni. Bring to a simmer, cover and cook in the oven at 160 C for 2 hours.
4
Add mushrooms 30 minutes before the end. Adjust seasoning, remove bouquet garni and serve with mashed potatoes.