- 1.5 kg (3 lbs) of beef stew cubes
- ½ cup of peanuts oil
- 1 cup of pearled onions
- 1 cup of mixed mushrooms partly dried (Cut in slices, put on a cookie pan covered with parchment paper and dry in the oven at 400 F for about 15 minutes or until the water is out).
- A small can of tomato paste (5 oz) (147 ml)
- 2 tbsp of beef bouillon concentrate such as Bovril
- 3 tbsp of all-purpose flour
- 1 can (284 ml) of beef consomme (condensed soup)
- 500 ml of red wine
- 2 cups of water
- Salt & pepper
- Thyme and marjoram
- 2 tbsp of fresh chopped parsley
- 2 bay leaves
- Baby carrots
Heat oil in a large pan. Roll the beef cubes in flour and slightly brown
them in heated oil. In a large pot that can go in the oven, mix together the
beef cubes and the onions with the tomato paste and beef concentrate. Pour the consomme,
the wine and the water on it. Add thyme, marjoram, bay leaves, salt and pepper.
Bring to boil. Put in oven at 250 F, covered,
for 3 hours. After 2 hours of slow cooking,
add the carrots. About a ½ hour before the end, add the mushrooms and parsley. Use
flour or any sauce thickener (Facultative).
Serve with fettuccini pasta.
Compliments of Isabelle Monette.
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