Beef Bourguignon

Serves 2-4 depending on hunger.

1 lbs/454 g braising or stewing beef

Salt and pepper

1 Tablespoon Dried Mixed Herbs
3 cloves of garlic (chopped finely)

¼ cup/56 ml olive oil

Bouquet Garni

4 onions small
1 glass /300 ml Red Wine
4 carrots,
cut into 1 inch pieces 

1 bouquet garni

Corn Flour (Corn Starch) to thicken

Dutch oven (or large, heavy-bottomed pot)
wooden spoon
large spoon or ladle



Serve hot with baked Jacket Potato and broccoli, or any other green vegetable.

It makes a good accompiment to a plain Cous Cous instead of potato and broccoli.