Cut the meat into large 2-inch dices. Prepare the marinade: put the thyme, bay leaf, rosemary, 2 onions, 2 thinly sliced carrots, pepper and wine into a terrine dish, add the meat and leave to marinate overnight, turning several times. Peel all the vegetables, remove the hard bottom of the mushrooms, wash and rub with lemon. Drain the pieces of meat on absorbent paper. Brown in a stewpot with the oil and butter over a moderate heat. Add the remaining onions, finely chopped, and the crushed garlic. When well browned, remove excess fat, dust with the flour, stir, moisten with the sieved marinade, salt, cover and cook for 1 hour over a low heat. Cook the green beans for 15 minutes in boiling salted water. When the meat has cooked for 1 hour, add the remaining carrots, cook for 15 minutes then add the beans, turnips and mushrooms, cook again for 15 minutes. Take the meat out of the stewpot, arrange on a serving dish, surround with the vegetables, keep warm. If the sauce is still a little liquid, reduce, uncovered, over a high heat. Add the cream, whip, remove from the heat as soon as it starts simmering. Coat the meat with the sauce. Serve very hot.
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2 1/2 lb chuck
1 branch thyme
1 bay leaf
3 rosemary leaves
7 oz onions
2 carrots
6 turnips
good pinch of coarsely ground pepper
1 bottle of Marsannay or Santenay wine
2 tbsp oil
1 1/3 tbsp butter
1 clove garlic
1 lemon
2 tsp flour
pinch of coarse salt
5 oz button mushrooms
14 oz green beans
2 tbsp cream
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20
mn
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120
mn
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Bernard Fournier recommends you drink the same wine used for the cooking.
