For the beef:
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1.5 kg beef cheeks or chuck roast, cut into 3-inch pieces
2 tablespoons olive oil
1/2 cup dry red wine
1/2 cup beef broth
1 tablespoon brown sugar
2 sprigs of fresh thyme, crushed
2 onions, sliced
1 large apple, peeled and sliced
For the sauce:
1 1/2 tablespoons cornstarch
1/2 cup beef broth
For the beef:
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1.5 kg beef cheeks or chuck roast, cut into 3-inch pieces
2 tablespoons olive oil
1/2 cup dry red wine
1/2 cup beef broth
1 tablespoon brown sugar
2 sprigs of fresh thyme, crushed
2 onions, sliced
1 large apple, peeled and sliced
For the sauce:
1 1/2 tablespoons cornstarch
1/2 cup beef broth
Mix together the flour, salt, and pepper
Baste the beef with the mixture
Place the beef in a refractory dish
Baste the beef with olive oil, then add the red wine and beef broth
Cover the dish with plastic wrap, leaving a small opening
Microwave on medium power for 25 minutes
Dust the beef with brown sugar and thyme
Around the beef, arrange the onion slices and apple wedges
Return to microwave for an additional 15-25 minutes
Prepare the sauce: remove the beef from the dish and add it to the sauce, which has formed in the refractory dish
Stir in the cornstarch dissolved in beef broth
Microwave on medium power for 2 minutes, stirring occasionally until thickened slightly
Cut the beef into slices and serve with the sauce.
