- 1/4 cup [60 mL] vegetable oil
- 1 1/2 pounds [625 g] lean beef cubes
- 1 cup [250 mL] small celery sticks
- 1 cup [250 mL] finely chopped onion
- 1 clove garlic, minced
- 1 cup [250 mL] beef broth
- 1/4 cup [60 mL] red wine
- 2 tablespoons [30 mL] tomato paste
- 2 fresh tomatoes, diced
- 1 teaspoon [5 mL] thyme
- 1 teaspoon [5 mL] savory
- 2 bay leaves
- 1 cup [250 mL] peeled small carrot sticks
- 1 teaspoon [5 mL] freshly minced parsley
- 1/2 broccoli, into flowerets
- 1/4 cup [35 g] flour [optional]
- 1/4 cup [60 g] butter [optional]
- Salt and pepper, to taste
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- Heat vegetable oil into a large frypan; brown beef cubes.
- Stir in celery sticks, chopped onion and minced garlic; saute until golden brown.
- Transfer to a casserole.
- Pour in beef broth and red wine [meat must be covered].
- Stir in tomato paste and tomato dices; season with thyme and savory; salt and pepper and add bay leaves.
- Bring to a boil, mix in carrot sticks and leave to simmer for 1 hour.
- Fifteen [15] minutes before the end of cooking time, mix in broccoli flowerets and minced parsley.
- If desired, to thicken sauce to taste, stir in some beurre manie [already mixed together with a fork flour and butter].
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