Ingredients

The following ingredients have 4 Servings
  • 32oz (960gr) beef, suitable for braising or stewing
  • 2 large onions, sliced
  • 4 cloves garlic, minced
  • 1 1/2 cup dry white wine
  • 3 tbs Calvados
  • 2 tbs red wine vinegar
  • Bouquet garni
  • 4 bay leaves
  • 1/4 tsp celery salt
  • 1/4 dry mustard
  • 2 tbs olive oil
  • 2 tbs cornstarch (maizena) dissolved in 4 tbs water

Instruction

  • Cut beef into cubes, 2″ (5cm)
  • Put beef, onions, garlic, and bouquet garni into a deep bowl.
  • Combine wine, vinegar, Calvados, bay leaves, salt and mustard.
  • Pour over beef and marinate, refrigerated, for 6 – 24 hours.
  • When ready to cook, remove beef and drain, reserving marinade.
  • Heat oil in a large skillet over medium-high heat.
  • Add beef, a few pieces at a time, and brown, transferring to a large, oven-proof casserole.
  • When all the beef is browned and in the casserole, pour the reserved marinade and onions over.
  • Put into the oven and braise, 350F (175C) for 4 hours, checking occasionally and adding more wine or beef stock if it starts to dry out..
  • To finish:
  • Remove beef to a platter and keep warm.
  • Remove bay leaves and bouquet garni.
  • Heat sauce to boiling.
  • Add cornstarch mixture, a little at a time, stirring until thick.  You may not need all of it.
  • Spoon some sauce over the beef and serve, any remaining sauce on the side.