👩🍳 Step-by-step preparation
Step 1: Prepare the vegetables
Peel the carrots and cut them into slices. Slice the onions and leek, then crush the garlic cloves.
Step 2: Brown the Meat
In a cast-iron casserole dish, heat the oil and brown the beef on all sides. Remove and set aside.
Step 3: Sweat the Vegetables
In the same casserole dish, add the onions, leek, and carrots. Sweat over low heat for a few minutes.
Step 4: Make the Sauce
Sprinkle with flour, mix well, then add the meat. Pour in the red wine, beef stock, thyme, bay leaf, sugar, and redcurrant jelly. Season with salt and pepper.
Step 5: Long, Gentle Simmering
Bring to a boil, then reduce heat. Cover and simmer for 3 hours over very low heat (or in the oven at 160°C). The meat should be tender.
Step 6: Finish and Serve
Just before serving, stir in the butter to thicken the sauce. For a fruity touch, add blueberries or blackberries.
