*The brackets show what the French word for the ingredient.
1kg of Boneless beef (Boeuf) chuck, cubed
3 tablespoons of plain flour (Farine)
Salt and Pepper (Sel et Poivre)
1 generous (heaped) tablespoon of butter (Beurre)
2 tablespoons of olive oil (L’huile d’olive)
3 shallots (Échalotes), sliced
3 medium sized carrots (Carottes), sliced
4 celery (Céleri) sticks including leaves, sliced
8 small button mushrooms (Champignon), quartered
1 bottle of Red Wine (Vin Rouge)
2 teaspoons of peppercorns (Poivre)
2 teaspoons of thyme (Thym)
1 bay leaf (Feuille de Laurier) or Bouquet Garni
Salt to taste (Sel)
Mashed Potato (Purée de pommes de terre) or
French Butter Rice (Riau Beurre)
- Cut the beef into chunky cubes and put in a bowl with the plain flour and add salt and pepper. Toss until beef is coated in flour.
- Put a generous tablespoon of butter and two tablespoons of olive oil into a heavy base pan or casserole pan. Then cook the beef until brown and add all flour from the bowl.
- Meanwhile slice three shallots, three medium carrots and four celery sticks including leaves.
- Remove beef from pan and place the vegetables in same pan. Then cut eight small button mushrooms into quarters and add to the cooking vegetables, cook for five minutes until slightly tender.
- In large saucepan heat 1 bottle of red wine and bring to boil. Place two teaspoons of peppercorns, two teaspoons of thyme and a bay leaf or a Bouquet Garni and put to the side.
- Put the beef back in the pan with vegetables, pour in the wine and add herbs and peppercorns. Add salt to tenderize the meat. Cover with lid and cook for 35 to 40 minutes or until meat is tender on a low heat.
Serve with mash potato or French butter rice and French stick with butter if desired.