Serves : 4
Preparation time: 15 minutes
Cooking time: just over 4 hours
Ingredients
- 1l (4 cups) stewing beef, cubed (chuck roast or other)
- 250 ml (1 cup) onion, chopped
- 60 ml (4 tbsp.) flour
- 60 ml (4 tbsp.) olive oil
- 30 ml (2 tbsp.) tomato paste
- 1 large turnip, cubed
- 4 onions, quartered
- 1 beef bouillon cube
- 250 ml (1 cup) red wine
- 1 l (4 cups) mushrooms, cubed
- 30 ml (2 tbsp.) horseradish
- 60 ml (4 tbsp.) maple syrup
- 4 garlic cloves, chopped
- 4 portions cooked polenta
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 150°C (300°F).
- Dredge meat cubes in flour.
- In a hot skillet, brown the meat and chopped onion in the oil for 2 to 3 minutes.
- Add the tomato paste and sauté for a further 1 minute.
- Place the meat mixture, turnip, onion quarters, bouillon cube, red wine, mushrooms, horseradish, maple syrup and garlic in a roasting pan, cover with aluminum foil and bake for 4 hours. Check seasoning.
- Serve with polenta.
