Intense flavours for Autumn


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  • 2 kg. of stewing beef
  • 1 l. Burgundy red wine
  • 300 gr. mini carrots
  • 250 gr. spring onions
  • 2 cloves garlic
  • 1 bunch of herbs from Provence
  • 250 gr. mushrooms
  • 250 gr. potatoes
  • 1 knob of butter
  • Olive Oil
  1. First, marinate the meat in red wine with a bouquet of herbs.
  2. Clean and chop the vegetables and saute in an earthenware casserole dish. When the vegetables are soft, add the meat (without the wine) and saute until it begins to brown. Then add the red wine and simmer over a low heat for a couple of hours until the meat is tender. Season with salt and add a knob of butter before serving.
Let the wine evaporate over a high heat and then steep the beef in water or beef or vegetable stock.