| Cuisine: French | Type: Stew | Serves: 10 |
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Source:
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Gail from the barge Anjodi on the Canal du Midi |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve with the same wine as in the recipe. |
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Ingredients:
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4 lbs. of a high quality stew meat 2 oz butter 1/2 lb of onions 3 cloves of garlic 4 beef stock cubes 1 tbs. of herbes de provence 2 bottles of a hearty red wine 2 tbs. cornstarch |
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Instructions:
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1. Peel and chop the onions and garlic. Saute the beef, onions, and garlic in the butter over medium-high heat until well browned. 2. Add the herbs, stock cubes and wine and simmer slowly 3 to 4 hours. The wine should reduce by 1/2. Keep mostly covered. 3. Thicken the sauce with the cornstarch. 4. Good served with boiled new potatoes. |
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Related recipes:
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None |
2001-03-10