Bœuf braisé au saint-émilion

Name: Bœuf braisé au saint-émilion
Total time: 200 min
Yield: Serves 6
Cuisine: Bordeaux region
Ingredients: 1.5 kg (3⅓ lb) beef chuck, cut into large cubes; 750 ml (1 bottle) Saint-Émilion or other red Bordeaux; 4 carrots (500 g / 1 lb 2 oz), cut into chunks; 2 yellow onions (250 g / 9 oz), sliced; 150 g (5 oz) smoked lardons; 2 cloves pink garlic, crushed; 1 bouquet garni (thyme, bay leaf, parsley); 2 tablespoons all-purpose flour; 2 tbsp olive oil; 1 pinch of freshly ground pepper

Beef braised in Saint-Émilion wine

⏱ 200 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.5 kg (3.3 lb)beef chuck, cut into large cubes
750 ml (3 cups)Saint-Émilion or other red Bordeaux
4carrots500 g / 1 lb 2 oz), cut into chunks
2yellow onions250 g / 9 oz), sliced
150 g (5 oz)smoked lardons
2 clovespink garlic, crushed
1bouquet garnithyme, bay leaf, parsley
2 tbspwheat flour
2 tbspolive oil
1 pinchfreshly ground pepper

1.5 kg (3.3 lb) beef chuck, cut into large cubes
750 ml (3 cups) Saint-Émilion or other red Bordeaux
4 carrots 500 g / 1 lb 2 oz), cut into chunks
2 yellow onions 250 g / 9 oz), sliced
150 g (5 oz) smoked lardons
2 cloves pink garlic, crushed
1 bouquet garni thyme, bay leaf, parsley
2 tbsp wheat flour
2 tbsp olive oil
1 pinch freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron Dutch oven (28 cm / 11 in) with lid

1 slotted spoon (12 cm / 5 in)

1 cutting board (35 × 25 cm / 14 × 10 in)

03 — Method

Marinate the beef in the wine with the bouquet garni and garlic for 4 hours in the fridge, then drain, keeping the marinade.
Brown the lardons in the olive oil in a Dutch oven for 3 minutes, set aside, then brown the patted-dry beef on all sides.
Add the onions and carrots and cook for 5 minutes, then sprinkle in the flour and stir for 2 minutes.
Add the strained marinade, bring to a simmer scraping up the browned bits, return the lardons, cover and simmer very gently for 3 hours.
The meat should fall apart with a fork and the sauce coat a spoon; if not, simmer 30 minutes more, uncovered.
Skim off the fat, add pepper and serve hot with steamed potatoes or fresh pasta. Even better reheated the next day.