Intermediate
Ingredients - for 4 servings -
- 1.2 kg beef chuck or blade steak
- 12 potatoes
- 2 carrots
- 1 onion
- 1 celery stalk
- 4 tbsp Darégal frozen shallots
- 1 bouquet garni (thyme, bay leaf, parsley)
- 40 cl veal stock
- 75 cl full-bodied red wine
- 2 tbsp oil
- 1 tbsp flour
- Salt, freshly ground pepper
- Coarse salt
The Darégal ingredients you need:
Preparation
- Prepare the beef stew: Peel and slice the carrots into rounds. Mince the onion and cut the celery into pieces. In a cast-iron Dutch oven, heat the oil. Brown the beef pieces, cut into large cubes, on all sides until well colored. Sprinkle with flour, mix, and let it brown slightly. Add the aromatic vegetables (onion, celery, carrots) and half of the shallots. Mix well, then deglaze with the red wine and veal stock. Add the bouquet garni. Bring to a boil. Cover and simmer over very low heat (or in the oven at 160 °C) for about 3 hours, until the meat is tender.
- Prepare the candied shallots: In a small saucepan, gently reduce the remaining Darégal shallots with a little red wine, a knob of butter, and a pinch of sugar. Cook until the shallots are well candied and coated in a syrupy glaze.
- Assemble: Add the candied shallots to the meat and mix gently. Remove the bouquet garni from the Dutch oven. Adjust seasoning with salt and pepper.
- Prepare the side dish: Steam the turned potatoes with a little coarse salt until tender but still firm.
- Serve: In deep plates, arrange a few pieces of meat coated in sauce, tender carrots, candied shallots, and 2 to 3 potatoes per person.
Enjoy your meal!
Chef's Tip!
Take your small herb box from the freezer, sprinkle it over your recipe as a finishing touch, and immediately return it to the freezer!
