INGREDIENTS

Beef

45 ml (3 tablespoons) butter, softened

45 mL (3 tablespoons) unbleached all-purpose flour

1 kg (2 pounds) beef sirloin steak, cut into cubes

45 ml (3 tablespoons) of olive oil

1 large onion, chopped

2 cloves of garlic, chopped

500 ml (2 cups) light red wine

500 ml (2 cups) beef broth

1 French shallot, peeled

1 clove

1 bay leaf

3 carrots, peeled and diced

Salt and pepper

Garnish

¼ lb (115 g) bacon slices about ½ cm (¼ inch) thick, diced

30 ml (2 tablespoons) of olive oil

454 g (1 pound) white mushrooms, cut in half or quarter size

2 cloves of garlic, chopped

30 mL (2 tablespoons) chopped parsley

PREPARATION

Beef

Place the grill at the center of the oven. Preheat the oven to 180 ° C (350 ° F).

In a small bowl, mix butter and flour. Book.

In large ovenproof saucepan, brown meat cubes, half at a time, in oil. Salt and pepper. Reserve on a plate.

In the same saucepan, brown the onion. Add oil as needed. Add the garlic and cook for 1 minute. Deglaze with the wine and simmer for about 5 minutes. Add broth, butter and bring to a boil, stirring constantly with a whisk. Add the meat, shallot, clove and bay leaf. Salt and pepper.

Bake, covered, about 1 1/2 hours. Add carrots and cook covered for 30 to 45 minutes or until meat is fork-streaked. Remove the shallot, clove and bay leaf.

Garnish

Freezing

Freeze simmered warm in airtight containers or in sealed plastic bags for freezing. Place the bags flat on a plate. Once frozen, you can stack them.