- 1-ounce butter, plus 2 ounces butter, for frying
- 1-ounce flour
- 4 tablespoons olive oil, for frying
- 4 1/4 pounds beef shoulder, cut into large pieces
- 2 onions, chopped
- 2 strips unsmoked bacon, cut in pieces
- 6 carrots, chopped
- 2 stalks celery, chopped
- 1/2 turnip, diced
- 1 small bunch parsley, leaves finely chopped
- 1 sprig thyme
- 1 sprig rosemary
- 1 sprig oregano
- 1 tablespoon chopped garlic
- 2 bottles red burgundy wine
- Salt and freshly ground black pepper
- 1 tablespoon black currant liqueur (recommended Creme de Cassis)
- Garlic Croutons, recipe follows
- Serving suggestion: boiled potatoes and garlic croutons
Combine 1-ounce of butter and 1-ounce of flour to make a paste. Set aside. In a large heavy-bottomed saucepan, brown the beef in remaining 2 ounces butter and oil on a medium to high heat for 4 or 5 minutes until seared on all sides. Remove from pan and reserve.
Add onions and cook until translucent. Add bacon and cook until softened. Add carrots, celery, turnip, parsley, thyme, rosemary, oregano, and garlic. Add the butter and flour mixture. Stir to make sure ingredients are well-combined. Add the beef back and pour in the wine, making sure that it covers the ingredients. Bring to a boil and season with salt and freshly ground pepper. Add 1 tablespoon of Creme de Cassis. Cover and simmer for 4 hours on a low heat.
Garnish with a little chopped parsley and serve with Garlic Croutons.
- 3 slices white bread, cut into small squares
- 2 tablespoons olive oil, for frying
- 2 cloves garlic, mashed
- Salt and freshly ground pepper
Saute the bread cubes in olive oil and garlic. Season with salt and pepper.
Yield: 6 servings