Beef stew with button mushrooms and fingerling potatoes
Ingredients – For 6 people
- 1kg (2,5 lbs) of stewing beef
- 4 carrots
- 2 onions
- 1 punnet of Paris mushrooms
- 3 cloves of garlic
- 4 tablespoons of flour
- 2 tablespoons tomato paste
- 1 tablespoon of sugar
- Salt and pepper Thyme, bay leaf, mixed herbs of Provence
- Olive oil
-Cut the beef into large pieces (about 4×4 cm) and brown the pieces in a casserole dish with a little olive oil.
-Add the thyme, bay leaf, mixed herbs, salt, pepper, onions and finely chopped garlic. Sauté for 5 minutes, stirring occasionally.
-Add the flour and turn the pieces of meat until the flour is dissolved. Cover with water and bring to a boil.
-Peel the carrots and cut them in sections, cut the mushrooms in 4 and add the vegetables to the casserole dish with the tomato paste and sugar.
-Close the casserole dish and cook for 90 minutes.
-Correct the seasoning if necessary and serve hot with boiled fingerling potatoes.
Serve with a glass of Sancerre Rouge Les Belles Vignes 2018 from Domaine Fournier Père et Fils, which will supremely enhance this enjoyable dish.