Beef Sauté by Laurent Mariotte

Ingredients

For 5 servings

• •1 kg 1 kg of beef
• •3 3 red onions
• •2 2 beef heart tomatoes
• •4 gousse 4 cloves of garlic
• •200 g 200 g of olives of Nyons
• •2 c. à soupe 2 tablespoons of flour T55
• •1.4 l 1.4 l of dry white wine
• •1.4 l 1.4 l beef broth
• •grape seed oil
• •3 3 branches of flat parsley
• •large grey salt
• •fine grey salt
• •mill pepper

Method

1. 1.Preheat the oven to 150 °C.
2. 2.Peel the onions and garlic and mince. Cut the beef gite into large cubes.
3. 3.In the casserole, heat the oil and brown the pieces of beef on all sides.
4. 4.Dispose and melt garlic and onions over low heat.
5. 5.Meanwhile, peel the tomatoes and cut them into large cubes.
6. 6.Put the pieces of beef back in the casserole and add the flour.
7. 7.Rise the pieces for a few minutes on the fire and deglaze with the white wine.
8. 8.Add the cubed tomatoes and beef broth. Salt and pepper.
9. 9.Complete the preparation by adding the olives.
10. 10.Cover and bake for 1h45. Wash and chop the flat parsley and sprinkle with beef simmer before serving.