Beef Bourguignonne

Serves 6 Persons.


Ingredients:

• 1/3 cup oil
• 2 kilos top round cut into 1 1/2 inch cubes
• 120 grams pork belly cut into small cubes
• 1/3 cup chopped onions
• 1 teaspoon minced garlic
• 2 teaspoons tomato puree
• 1/3 cup flour
• 2 2/3 cups red wine
• 2 2/3 cups beef stock
• 1 bayleaf
• 1 3-inch stalk fresh thyme (1/4 teaspoon if dried)
• 1 tablespoon salt
• 1 teaspoon freshly ground white pepper
• 750 grams carrots

Procedure:

1. Heat oil in large pot and brown the beef and pork belly in it.  Add onion and garlic.  Stir until brown.  Add tomato puree and mix well.
2. Add remaining ingredients except carrots and stir well.  Cover and cook over low heat for three hours, stirring occasionally.
3. In the meantime, peel carrots and quarter lengthwise.  Halve these pieces and place in boiling water to cover.  Cook for 15 minutes and drain.
4. Remove meat to a serving casserole and strain sauce over it.  Add carrots and heat together from 5 minutes.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by The Four Seasons, New York City)