The casserole ... There are several kinds. I do not pretend to offer "real stew" but it is one of Alain Ducasse and as it is for me one of the best cooks, I share with you.
His latest book: "Nature" is a real goldmine. Very simple, very nature.
So take the opportunity to do a little more meat to use as stuffing for stuffed tomatoes for example.
beef stew
1 / 2 oxtail
500 g cottage
500 g chuck 4 carrots
3 stalks celery 2
onions 2 cloves garlic
an orange untreated
15 peppercorns good
2 sprigs thyme
1 bottle of red wine
3-5 tablespoons flour
1 to 1.5 liter chicken stock cube for me
Olive
1 or 2 days before
Degrease and dice half -Oxtail, heel and the chuck. Peel and wash the carrots, celery, and cut into slices. Peel the onions and garlic: Cut the onions into small cubes and crush the garlic.
Cut orange slices untreated. Gathering all these products in a bowl. Add pepper and thyme. Pour red wine and marinate for 24 to 48 hours in refrigerator.
Day J
Preheat oven to 150 ° C (gas mark 5). Drain the meat. Strain the marinade directly into a pot, but keep the filling ingredients
aromatic.
Boil the wine marinade for 2 minutes and skim.
In a cast iron pan, heat the olive oil and brown the meat cubes on all sides. Then remove with a slotted spoon and put in place on the aromatic oranges. The stir for 2 minutes, sprinkle with flour and stir
yet. Put the pieces of beef and orange slices in the casserole
. Add wine and chicken stock to the tune: the liquid should just cover meats.
Lightly salt and boil, skimming well. Then cover the casserole and bake for 3 hours.
Serve the stew in the pot or place it in a bowl with potato if you wish. Bon appetite
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