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A traditional French dish with a delicous rich aroma and taste, perfect as a winter warmer.
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1 kg whole blade steak cut into 3 cm cubes
½ cup Extra V Olive oil
200gm pearl onion
3 carrots, peeled, split, cut into 3cm chunks
6 clove garlic, crushed
250gm whole Swiss brown mushrooms
1 L Red wine
1 L Good beef stock
500ml Rich tomato paste
3 bay leaves, few sprigs of fresh thyme
Cracked black pepper corn & sea salt to taste
3 tbsp plain flour
2 tbsp butter
100gm French runner beans, trimmed top and tailed
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Start by browning the blade steaks in olive oil using medium heat, really colour the meat. Add onion, carrots, garlic, mushrooms, tomato paste, herbs and pepper. Deglaze with stock or wine, give a little stir, bring to a simmering boil on the stove with the lid on, and then bake in the oven or leave on the stove to simmer. (Lid on)
Roux: Thickening by starch, Blend flour and butter in a bowl until smooth.
Check for tenderness after 2 hours, the meat should just fall apart when handled. Place the pot on the stove on low heat to check for seasoning, sauce texture and thickness. While the sauce is simmering add beans and enough roux mixture to suit the texture your after. Serve with steamed crushed Desiree potatoes with parsley. Excellent dish to serve as a left over on toasted crusty bread.
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