1 kg of chuck beef, trimmed
30 g of all-purpose flour
30 ml of soy oil
1 liter of beef broth (use 1 cube of beef broth for 1 liter of water)
1/2 bottle of red wine
100 g of diced carrot
100 g of diced onion
2 cloves of minced garlic
1 bouquet garni (recipe below)
1 tablespoon tomato paste
2 tablespoons chopped fresh parsley
Salt to taste
Black pepper to taste.
Bouquet Garni:
2 green stalks of leek (leaves only)
1 small sprig of thyme
1 small sprig of parsley
1 bay leaf
1 kg of chuck beef, trimmed
30 g of all-purpose flour
30 ml of soy oil
1 liter of beef broth (use 1 cube of beef broth for 1 liter of water)
1/2 bottle of red wine
100 g of diced carrot
100 g of diced onion
2 cloves of minced garlic
1 bouquet garni (recipe below)
1 tablespoon tomato paste
2 tablespoons chopped fresh parsley
Salt to taste
Black pepper to taste.
Bouquet Garni:
2 green stalks of leek (leaves only)
1 small sprig of thyme
1 small sprig of parsley
1 bay leaf
Bouquet Garni:
Tie the thyme, parsley, and bay leaves with kitchen twine inside the leek stalks. Reserve
Beef:
Trim the beef fat and remove any nerves or excess fat
Cut into 50-60 g cubes each
Season with salt and black pepper
Heat oil in a large pot over medium heat, brown the beef
Add onion, carrot, and garlic, cook for a few minutes more
Dust with flour, simmer for 5 minutes
Add tomato paste, red wine, and bouquet garni
Simmer for an additional 10 minutes to mellow out the sauce
Add beef broth, cover pot, and simmer for 2 hours over low heat, stirring occasionally
When beef is cooked, remove cubes from pot and set aside with bouquet garni
Strain sauce through a fine-mesh sieve
Return sauce to pot and add beef back in.
