Marmite Sarthoise with a Twist

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 200g (7 oz) pearl onions, peeled 200g (7 oz) pearl onions, peeled
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 2 bay leaves 2 bay leaves
• 1 sprig of thyme 1 sprig of thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, toss the beef cubes with flour until evenly coated.
2. 2.
   Heat olive oil in a large pot over medium heat. Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the carrots, mushrooms, and pearl onions to the pot. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Stir in the tomato paste and cook for another minute.
6. 6.
   Return the beef to the pot and pour in the red wine and beef broth. Add the bay leaves and thyme sprig. Season with salt and pepper.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
8. 8.
   Remove the bay leaves and thyme sprig before serving.
9. 9.
   Serve the Marmite Sarthoise hot with crusty bread or over a bed of mashed potatoes.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose cuts of beef that are suitable for slow cooking, such as chuck or brisket.
• Pearl onions — If you can't find pearl onions, you can substitute them with regular onions cut into small wedges.
• Red wine — Use a dry red wine, such as Cabernet Sauvignon or Merlot, to enhance the flavors of the dish.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in red wine and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 15 minutes of cooking.
• Serve the Marmite Sarthoise with a sprinkle of fresh parsley on top for added freshness.
• This dish tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• Feel free to customize the vegetables according to your preference. You can add potatoes, turnips, or even green beans to the stew.

Serving advice

Serve the Marmite Sarthoise in deep bowls, allowing the rich broth to surround the tender meat and vegetables. Accompany it with a slice of crusty bread to soak up the flavorful juices.

Presentation advice

Garnish the Marmite Sarthoise with a sprig of fresh thyme or a sprinkle of chopped parsley to add a touch of color and freshness. Serve it in rustic ceramic bowls to enhance the traditional French aesthetic.