A Cold Weather Feast from the Monday Morning Cooking Club

smh.com.au

This recipe takes me back to the taste of France. It was taught to me by Caroline, the owner of a bed and breakfast we stayed in while travelling through Burgundy. I’ve subsequently made a few changes, but the core of the recipe stays the same. While the ingredients may seem simple, they work beautifully together. This dish is best served with a glass of French red and good friends.

4 tablespoons plain (all purpose) flour (enough to coat the beef)

1 teaspoon sweet paprika

1 teaspoon sea salt

60ml (¼ cup) olive oil

1kg (2lb 4oz) gravy or stewing beef, cubed

8 French shallots, peeled and halved, or 1 large onion, finely chopped

1 cup (120g/4oz) small button mushrooms

400ml (1⅔ cups) red wine

400ml (1⅔ cups) best-quality beef stock

1 large bouquet garni (see note)

1 fresh bay leaf

freshly ground black pepper

Note: Ingredients may have been altered from the original.

Directions at smh.com.au

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