Beef Stew Traditional

Beef Stew Traditional

Enjoy this delicious traditional beef stew! This emblematic dish of French cuisine is easy to prepare, even better the next day, you can accompany it with fresh pasta or plain rice.

Ingredients:

• 1kg Beef meat (the best being the chuck or the tender slice because with too lean meat it will be too dry)
• 1L Red wine
• 1.5 kg Carrots
• 1 onion
• 4-5 shallots
• 1 Bunch Garni (bay leaves, thyme)
• 4 nails cloves
• Some pepper corns
• 2 Blocks beef broth
• 2 tbsp flour

Preparation:

1. Early in the morning (or better, the day before if possible), cut the meat into large cubes of about 2cm sides. Cut the onion in half and plant the cloves in it. Place everything in a large salad bowl with the bouquet garni and the peppercorns. Cover with red wine. Add water to cover all the meat if needed. Leave for at least 3 hours.
   
2. Finely chop the shallots. Drain the meat, put it in another container. Wipe it roughly with absorbent paper.
   
3. In a heavy-bottomed cast-iron casserole, brown the beef cubes in a little oil. They will make a lot of liquid. Wait a few minutes then with a slotted spoon, remove the meat and recover the wine lost in the casserole dish by the meat and add it to that of the marinade. Add 2 tablespoons of oil to the casserole and the meat. Cook the pieces on all sides, salt and pepper. Remove the beef cubes again, set aside.
   
4. Add a spoonful of oil then the shallots to the pan. Brown them until they become translucent then sprinkle with flour (this is called "singer"). Cook ("roast") for a few minutes.
   
5. Then moisten with the wine from the marinade, taking care to pass it through a sieve. Add the stock cubes. Then return the meat to the pot.
   
6. Peel and cut the carrots into thin rounds. Add them to the pot. Cover and simmer over medium heat for at least an hour.
    Serve to be accompanied with short pasta with butter or plain rice. Enjoy
7.  Serve to be accompanied with short pasta with butter or plain rice. Enjoy