John Myers
Charolais Beef with Seasonal Vegetables
The perfect charolais beef with seasonal vegetables recipe with a picture and simple step-by-step instructions.
- 1,5 kg Charolais beef fillet
- 750 ml Red wine tart
- 2 piece Garlic cloves
- 1 pinch Salt and pepper
- 2 piece Onions
- 1 tbsp Butter
- 1 shot Olive oil
- 1 kg Carrots
- 1 piece Bouquet garni
- 1 tbsp Flour
- 400 g Beans green
- Cover the meat in red wine in a large roasting dish for approx. 3 hours and marinate it with a little salt, pepper and garlic.
- Then fry the marinated meat with the peeled but whole onions vigorously on all sides in butter and olive oil. Remove the meat again, add the red wine from the marinade, bring to the boil and thicken with flour. Mix well until there are no more lumps and, if necessary, pour in red wine again.
- Now put the meat with the peeled carrots and the bouqet garni back in the roasting pan. Add red wine again until everything is covered. Cook slowly and covered in the oven at 180 ° C for about 4 hours. Check the meat every now and then.
- When the meat is soft and juicy, remove everything from the roaster. If necessary, you can strain the sauce again and make it a little thicker with more flour.
- Boil the beans and arrange everything together.
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