Recipe

Ingredients

• 1 kg beef roast ("false fillet")
• 2 onions
• 2 garlic cloves
• 250 g mushrooms
• 1 ½ tbsp flour
• 250 ml dry red wine
• 300 ml beef stock
• 1 tsp dried thyme or 1 sprig fresh
• ½ tsp sugar
• 1 bay leaf
• salt, black pepper
• 2 tbsp butter
• 1 tbsp vegetable oil

Instructions

1. Cut the beef into bite-sized cubes.
2. Fry the meat in batches in a mixture of butter and vegetable oil to give it a nice color and prevent it from cooking in its own juices. Remove the meat and set aside.
3. Chop the onions, garlic, and mushrooms.
4. Fry the onions in the drippings until translucent.
5. Fry the garlic briefly until fragrant.
6. Add the mushrooms and fry for a few minutes.
7. Stir in the flour and cook for a minute.
8. Add the red wine and scrape the bottom of the pan to deglaze.
9. Add the beef stock, thyme, sugar, and bay leaf.
10. Return the meat to the pot.
11. Season to taste with salt and pepper.
12. Put the lid on and braise gently over a low heat for about two and a half hours until completely tender.
13. Serve hot.
14. Enjoy!