INGREDIENTS :
°1 onion
°2 tbsp butter or margarine
°1 good tablespoon of tomato puree
°1 good tablespoon of Liège syrup
°2 carrots, sliced
°1 beef stock cube
°1⁄2 liter red wine
°onion
°20 baby onions
°pepper
°salt
°1 kg braising beef
METHODS:
STEP 1
Fry the pieces of beef in the butter, add the roughly chopped onion and the sliced carrots, salt and pepper.
2ND STEP
Then add the tomato puree. Mix.
STEP 3
Add the syrup and mix again.
STEP 4
Add the bouquet garni and moisten with 1/2 liter of stock (cube) and 1/2 liter of red wine.
STEP 5
Add the pearl onions 5 minutes before the end of cooking if they are frozen, 1/4 hour before if they are fresh (and raw).
STEP 6
Let the sauce reduce a little or possibly bind with a little cornstarch (the sauce is already bound with the tomato puree and syrup).
ENJOY !
