I received this recipe from a very nice teacher at the Alliance Française de Canberra, called Gaelle. As usual, I've jiggled ingredients to make it suit my tastes ... e.g. removing the salt and adding mushrooms ... enjoy!
2 white onions, finely chopped
2 carrots, finely chopped
2 sticks of celery, finely chopped
1 cup of mushrooms, sliced
2 tablespoons olive oil
1.5 kg beef, trimmed and cut into chunks
freshly ground black pepper
bouquet garni: 1 bay leaf, 1 thyme sprig, 5 parsley sprigs
1 bottle of good quality burgundy-style red wine
2 teaspoons chopped parsley
Mix together the onions. carrots and celery. Heat the oil in a large, heavy stewing pot and fry the meat with the chopped vegetables over high heat for six minutes, stirring frequently.
Season with pepper, add the bouquet garni and pour in the red wine. Bring to a boil, reduce heat, cover with lid and simmer very gently on top of the stove for three hours. Cook uncovered for a further ten minutes. Sprinkle with parsley and serve with boiled potatoes. Serves eight. (Leftovers make great lunches and pies.)