- 2 lb beef
- 2 cups red wine
- 2 carrots sliced
- 4 chopped shallots
- 2 shipped onion
- 4 cloves garlic
- 2 spring thyme
- 3 tablespoon olive oil
- 2 teaspoon flour
- 1 cup water
- 4 tablespoon olive oil
- 2 table spoon butter
- 2 stalk celery
- salt and ground pepper
Cut beef into small cubes 2" and marinate 5 -6 hours or overnight in red wine with shallots, onion, garlic and peppercorns. Drain the liquid and keep it aside.
Saute drained beef in 2 tablespoon each olive oil and butter until lightly browned.
Sprinkle with 2 tablespoons flour; add the red win marinade from the beef, add water and the celery.
Preheat oven at 250 and cook covered casserole or Dutch oven and cook all together for 2 1/2 - 3 hours or until the sauce is reduced by half and the meat is very tender.
In sparet skillet add 2 tablespoon olive oil, and add the the sliced carrots, pearl onion and 4 tablespoons water to the and cook over a moderate heat for 3 - 4 min.
Add the mushrooms and continue to cook, until mushrooms are cooked.
Add the cooked mushroom, carrot and onion to the Dutch oven, let it set for 15 min and serve with white rice on the side garnished with parsley