RECIPE CAMARQUE BEEF
Recipe for a french regional stew.
Meat dishes from France for 6 persons
Ingredients
- 2 pnds beef (a little fatty for stew), in large cubes
- 4 oz. bacon, chopped
- 3 tbsp oliveoil
- 3 onions, chopped
- 6 cloves garlic, chopped
- 5 carrots, roughly chopped
- 1 bottle red wine
- 1/4 cup wine vinegar
- 1 orange
- 1 tbsp tomatopuree
- 4 cloves
- 3 sprigs thyme
- 2 bay leafs
- a small bunch of parsley, chopped
- 1/4 pnd olives
- salt and pepper
- 1 tbsp flour
Preparation
First fry bacon until crisp. Add beef and sear and brown on all sides. Add salt and pepper to taste. Saute until moisture comes out of meat and keep sauteing until this evaporates. Add onion and garlic and saute, then add carrots.
Add wine and vinegar, bring to a boil and keep on high heat for about 10 minutes to reduce.
Rub orange until clean and grate off zest, squeeze orange juice with beef.
Stir in tomato puree and cloves, thyme and bayleaf. Chop olives and put everything in pan. Put on lid and let simmer for about 3 hours. Check if meat has softened.
Mix flour with some water and thicken gravy with this.
Serve with pasta or mash with a salad on the side.
Add wine and vinegar, bring to a boil and keep on high heat for about 10 minutes to reduce.
Rub orange until clean and grate off zest, squeeze orange juice with beef.
Stir in tomato puree and cloves, thyme and bayleaf. Chop olives and put everything in pan. Put on lid and let simmer for about 3 hours. Check if meat has softened.
Mix flour with some water and thicken gravy with this.
Serve with pasta or mash with a salad on the side.