You'll need a kilo of beef, cubed, and a kilo of carrots, chopped. And some other stuff. (You'll not be surprised to hear that Maman didn't write this, I did.)
Brown the beef. Remove. Fry up some onions and garlic, then the carrots till they look slightly soft, then bung the beef back in. Put in half a bottle of red wine and the same amount of stock. And some herbs, I use Herbes de Provence and a couple of bay leaves. Cook in the oven, covered, for three hours at 150. Check after a couple of hours that it hasn't boiled dry, if it is looking a bit dry put in some wine, stock or water.
Result: lovely, sweet, sticky, delicious stew. My favourite.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment