Copacetic man. Today was a good day. We have a cold circulating in our house and autumn is striking so we needed some good old stew. I made a Daube de Boeuf. ‘Twas epic. I started by marinating some beef, some carrots and some onions in some wine, herbs and salt for three hours stirring regularly.
I then took the beef out and drained it in a colander. Boiled some strips of bacon and preheated the onion to 160ºC (325ºF). I then prepared the stew by putting some strips of bacon on the bottom, then a handful of the marinaded vegetables, a handful of some chopped mushrooms and a handful (?) of tinned tomatoes. Then I tossed the meat in some flour and did a layer of that. Continue this until you have no more vegetables or beef left. Pour the marinade on and enough stock to cover it. Bring to the boil and shove in the onion for three hours. I made some garlicky mash and some peas to go with it but neither were a recipe. Take it out and skim the fat off and grub’s up! Said grub was slick and delicious. As always it would have benefited from another hour and a bit higher heat but I ain’t complaining!
Okay! I have to go because I need to eat pasta (pasta!) to become full spaghett. See ya!