If you are looking for a traditional French classic, look no further! Directly from the Burgundy region, a simple version of a much more sophisticated recipe. Take your time and sip the wine in the meantime… but save some for the recipe!
Ingredients (for 2)
- 2 beef chuck steaks
- 6 bacon slices
- 2 cups beef stock
- 1 can tomato sauce
- 1/2 cup red wine
- 2 tbsp olive oil
- 1/4 carrot
- 1/4 celery stalk
- 1/4 onion
- 1 garlic clove
- 1 tbsp wheat flour
- 1 tbsp bay leaves
- 1/2 tsp thyme
- salt & black pepper
Directions
- Finely chop the carrots, celery and onions
- Put them in a deep saucepan with olive oil and bacon (use slices for best results) and cook until golden brown
- In the meantime, cut the beef chuck into cubes
- Remove the bacon with a slotted spoon, slice it into small strips and set it aside
- Put the beef chuck in the same saucepan, sprinkle with wheat flour and cook at medium heat until brown and crispy, stirring frequently
- Add the tomato sauce, beef stock, crushed garlic, thyme, bay leaves and a pinch of salt, cover and simmer for 2 hours
- While beef is simmering, stir in gradually the red wine to get a nice thick sauce (the stronger the wine, the better the sauce)
- Discard the bay leaves, add the bacon and season with black pepper
Best Served With
Mashed potatoes and green beans
Cambooza 