Ingredients:
1 cut of chuck or middle rib of about 3 pounds (without bones)
2 pounds of carrots
2 onions (optional)
Beef bouillon cube to make 4 cups of stock
1 Tablespoon olive oil
1 Tablespoon sugar
1 Tablespoon flour to prepare a thick paste with water
Salt, pepper, parsley, thyme, and 3 bay leaves
Directions:
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Heat olive oil in skillet and brown the beef on both sides
Prepare the beef stock at the same time, and keep hot.
Peel carrots, onions and cut into slices, pour them in a large bowl. Add the sugar, pepper and mix with the carrots.
In a Dutch oven or flameproof pot or pan place the ingredients, half carrots, cover with meat, finally
remainder of the carrots. Add parsley, thyme and bay leaves.
Pour the hot beef stock onto mixture. Salt and pepper to taste.
When this is done, cover the rim of the pot or Dutch oven with the thick paste of flour and water
and put the lid on top of the paste to keep the moisture in while cooking slowly.
Slowly bake in the oven for 2 hours and 30 minutes.
Serve with potatoes.
Bon appétit !
