A french classic and one of my favorites recipes from my experience as a Le Cordon Bleu chef 🥩👨🍳👩🍳
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This slow-cooked French casserole🍛is the perfect dish to keep your soul warm and happy on a special occasion. Onion, garlic, carrot and mushroom, are the base ingredients of this dish. A sweet touch of red wine and the fragrances of a bouquet garni consisting of thyme, bay leaf and rosemary make of this stew one the most pleasant meals to cook and eat. It’s simply delicious…💯
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Ingredients (2 serves)
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500g beef chuck, cut into 2.5cm diced and seasoned with salt and pepper.
50g olive oil
100g diced bacon, cut into 1cm
4 garlic cloves
1 white onion, sliced
1 red onion, sliced
200g small button mushrooms, cut into quarters
25g tomato paste
350ml Beef stock
350 Red wine
2 carrots, cut into chunks (2 cms)
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For sauce consistency (optional)
15g Butter
15g flour
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Bouquet garni
3 thyme sprigs
2 rosemary sprigs
1 garlic clover
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Seasoning
Salt
Pepper
Sugar
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Method
1. Season the chuck steak with salt and pepper and olive oil.
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2. Place a pot/casserole over medium/high heat and fry the beef dices until browned.
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3. Remove the beef from the pot.
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4. Add a bit of olive oil and fry bacon, garlic, onions, mushrooms, and half portion of carrots together until they are lightly coloured.
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5. Add the tomato paste and mix well.
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6.Return the beef to the pot and mix.
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7. Add red wine and stir well for 3 minutes.
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8. Finally, add the beef stock with the bouquet garni and stir well, put lid on the pan and bring to the simmer.
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9. Lower the heat and slow cook for 1 1/2 hours until the meat is tender or almost fallen apart.
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10. About 30 min before the stew is ready add the rest of the carrots, a pinch of sugar and the butter and flour until the sauce thicken.
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11. Correct the seasoning (salt/pepper).
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12. Serve in a bowl with mashed potato on the side.
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