3 tablespoons (45 ml) butter, softened

3 tablespoons (45 ml) unbleached all-purpose flour

2 lbs (1 kg) top sirloin steak, cut into cubes

3 tablespoons (45 ml) olive oil

1 large onion, chopped

2 cloves garlic, finely chopped

2 cups (500 ml) light red wine

2 cups (500 ml) beef broth

1 shallot, peeled

1 clove

1 bay leaf

3 carrots, peeled and diced

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a small bowl, combine the butter and flour. Set aside.

In a large ovenproof pan, brown the meat, half at a time, in the oil. Season with salt and pepper. Set aside on a plate.

In the same pan, brown the onion. Add oil, if needed. Add the garlic and cook for 1 minute. Deglaze with the wine and simmer for about 5 minutes. Add the broth and kneaded butter and bring to a boil, stirring constantly with a whisk. Add the meat, the shallot studded with the clove, and the bay leaf. Season with salt and pepper.

Bake, covered, for about 1 hour and 30 minutes. Add the carrots and cook, covered, for 30 to 45 minutes or until the meat is fork tender. Remove the shallot, clove, and bay leaf.

In Recipes-list.com we have selected the most viewed recipes from category - Beef . Enjoy the best recipes specially selected for you! Beef Bourguignon (2) is the right choice that will satisfy all your claims.