Beef sauté by Laurent Mariotte

Ingredients

5 servings

• 1 kg of beef
• 3 red onions
• 2 beefsteak tomatoes
• 4 garlic cloves
• 200 g of Nyons olives
• 2 tablespoons of T55 flour
• 1.4 l of dry white wine
• 1.4 l of beef broth
• grape seed oil
• 3 sprigs of flat-leaf parsley
• coarse grey sea salt
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   Preheat the oven to 150°C.

2. 2

   Peel the onions and garlic and mince them. Cut the beef shank into large cubes.

3. 3

   In a Dutch oven, heat the oil and brown the beef pieces on all sides.

4. 4

   Remove and sauté the garlic and onions over low heat.

5. 5

   Meanwhile, peel the tomatoes and cut them into large cubes.

6. 6

   Return the beef pieces to the Dutch oven and add the flour.

7. 7

   Sauté the pieces for a few minutes on the heat, then deglaze with the white wine.

8. 8

   Add the diced tomatoes and beef broth. Season with salt and pepper.

9. 9

   Finish the preparation by adding the olives.

10. 10

    Cover and bake for 1 hour and 45 minutes. Wash and chop the flat-leaf parsley and sprinkle it over the beef stew before serving.