My friend Toya found her first job. To celebrate, I had given him carte blanche to the dinner menu. She opted for a “beef bourguignon with lots of carrots and noodles”. I was a little surprised at first, but it was really a good idea for a winter dish. Very typical for this recipe, I had never prepared, I did not hesitate one second and I was directly in the draw “Mapie's Kitchen” (Toulouse-Lautrec), cult book of French cuisine.
Recipe inspired by “Mapie's kitchen”
To be prepared the day before
Serves 4 people
- 800g beef cheeks
- 3 medium onions
- 5 carrots
- 1/2l red wine
- 2 tbsp plain flour
- 50g butter
- 1 bouquet garni
- 5 bay leaves
- 4 thyme
- salt, pepper
Peel onions and cut into pieces. Peel carrots and cut into thick slices. Cut the beef into large cubes of 4 cm.
Melt the butter in a casserole, fry beef. Sprinkle well with flour. Stir with a wooden spoon.
When the flour is golden, add the wine, stirring always, salt, pepper and onions, carrots and bouquet garni, thyme and bay leaf.
Cook 4 hours on very low fire, covered, watching and tasting.
After 4 hours, stop cooking and cool before placing in the fridge overnight.
When serving, beef bourguignon out of the refrigerator and grease by removing the solidified fat that has formed on the surface with a spoon.
Reheat over medium heat a few minutes and serve with tagliatelle.