Prepare batonned carrot and julienned white onion, and fry slowly in an omelette pan for about half an hour. Add some chopped baby plum tomato, and cook at a medium heat for another ten to fifteen minutes.
Decant the vegetables into a saucepan of near boiling hot water. Stir thoroughly, and cook for another half an hour under glass at a low heat.
Add the pieces of peppered beef, and the beef stock. Simmer under glass at a low heat for another forty minutes. Stir occasionally.
Add the herbes de Provence ten minutes before the dish is ready.
Serve with semiskinned boiled potatoes, cooked with sea salt.
No comments:
Post a Comment