Ingredients
For 4 servings.
- 1 kg beef cheeks, trimmed (5 cm cubes)
- 1 tbsp flour
- 30 g butter + 2 tbsp oil
- 1 onion
- 6 carrots
- 150 ml dry white wine
- 450 ml hot water + 1/2 beef stock cube
- Bouquet garni (parsley, thyme, bay)
- Orange zest
- Salt, black pepper
Method
Detailed steps.
Prep: cube the meat, slice the onion, cut carrots into thick rounds.
Dissolve the stock cube in hot water.
Sear beef cheeks in batches in butter + oil until deeply browned.
Add onion and cook until golden.
Stir in flour and cook 2 minutes to coat the pan juices.
Deglaze with wine, then add stock; bring to a gentle simmer.
Add carrots, bouquet garni and orange zest. Cover and simmer 3 hours.
Remove herbs, season to taste, and serve hot.