Ingredients
- •42 grams (⅓ cup) all-purpose flour
- •1 kilogram (2 pounds) boneless beef chuck, cut into 4 cm (1½ inch) cubes
- •Salt and freshly ground black pepper
- •45 ml (3 tablespoons) vegetable oil
- •3 large onions, chopped
- •1 liter (4 cups) beef broth
- •473 ml (2 cups) dry red wine
- •15 ml (1 tablespoon) Dijon mustard
- •30 ml (2 tablespoons) tomato paste
- •15 ml (1 tablespoon) veal or other demi-glace (available in specialty food markets), optional
- •5 ml (1 teaspoon) Tabasco or other hot sauce
- •2 large carrots, peeled and cut diagonally into 1-inch pieces
- •2 medium parsnips, peeled and cut diagonally into 1-inch pieces
- •60 ml (¼ cup) finely chopped parsley
Preparation
In a large bowl, combine the flour with 2.5 ml (½ teaspoon) each of salt and pepper, or to taste. Mix well, add the beef, and toss until coated.
In a large flameproof casserole over medium heat, heat the oil until shimmering. Add the beef cubes, shaking off any excess flour, and cook until well- browned on all sides. Remove from pan and set aside.
Add the onion to the pan and sauté until translucent, about 3 minutes. Add the broth, wine, mustard, tomato paste, demi-glace (if using) and Tabasco. Stir, scraping the bottom well. Add the beef and reduce heat to low. Cover and simmer, stirring occasionally, until beef is tender, about 2 hours.
Add carrots and parsnips and reduce heat to low. Simmer, partially covered, until vegetables are tender, about 30 minutes. Adjust salt and pepper to taste. Add parsley, and serve.
