Difficulty : easy
Price : medium
Preparation : 25 mins
Coocking time : 2 hours
Melt butter with oil over medium/high heat in sauté pan.
Cut your beef into large cubes and brown them in the sauté pan. While it is cooking, salt and sprinkle the meat with flour.
Brown the bone marrow as well.
Once your beef pieces are well browned, set them aside in a bowl.
Add the chopped onion to the sauté pan.
Peel the carrots, cut them into sections and add a little salt.
Cook for 2-3 minutes then glaze with Guinness beer. Bring to the boil. Scrape the bottom of the pan with a spatula to catch the juices from the beef.
Add the spices, bay leaf, 2 sprigs of parsley and one third of the beef stock.
Add the pieces of meat and the leek cut into sections.
Season with salt and pepper.
Cook, covered, for 11/2 to 2 hours, regularly adding broth when the broth in the pan thickens. (You can also bake at 160 degrees).
Meanwhile, cook your peas in salted water (about 12 minutes) and set aside.
Just before serving, adjust the seasoning and add the peas to yours beef stir-fry.
Serve with chopped parsley and steamed potatoes.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.