Boeuf Bourguignon, Beef Stew with Red Wine Sauce

(*) Mirepoix (diced root vegetables) is a mixture of onions, celery, carrots and leeks cut into coarse cubes in equal parts. It is used to flavor broths, consommes and meat dishes. It is named after a Duc de Levis-Mirepoix (diced root vegetable) whose cook first used it in the 18th century.

(**) Croutes are a pleasing crunchy garnish for soups, stews and leafy salads. They are roasted in the stove or possibly fried in olive oil. The heart shape is just one of many possible shapes. Preparation Croutes: Using a brush, evenly coat both sides of the bread slices with a little olive oil. Depending on the desired size, cut out hearts from the bread slices with a pastry cutter or possibly an aspic cutter. Roast the croutes on a baking tray for 5-10 minutes, turning once to the other side.

Boeuf Bourguignon:

1. cut the meat into large cubes. Mix the marinade ingredients in a large baking dish. Add the meat and marinate with the lid closed for at least 12 hours.

Remove the meat cubes, dry them and dust them with flour. Brown on all sides in the clarified butter in a casserole.

Strain the marinade through a sieve. Add the vegetables with the paradeis pulp to the meat and brown. Pour the marinade liquid and boil to half. 4.

4. add the beef stock and let it boil. Cook the meat on a low heat.

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