Recipe: Beef Stew with Cahors Wine

The day before:

1 In a stainless steel bowl, place the meat, onions and carrots cut into mirepoix, a pinch of thyme flowers, 2 bay leaves, 1 head of garlic unpeeled and cut in half lengthwise, 0.3 oz (8 g) of crushed pepper, 0.5 oz (15 g) of coarse salt and the dried porcini mushrooms. Mix well, then add the wine, cold veal stock and vinegar. Cover and refrigerate overnight.

The same day:

2 Drain the meat pieces on one side and the aromatic garnish on the other.

3 In a large Dutch oven over heat, melt the goose fat until it takes on a nice color, then add your meat pieces to brown. Brown them well, then add the aromatic garnish (carrots, onions, garlic, etc.). At this point, lower the heat and let the meat and garnish sweat, covered, for 10 minutes.

4 Only then add the flour. Mix well and let it cook for 5 minutes.

5 Preheat the oven to 355°F (180 °C) (350 °F).

6 Now pour your marinade (wine and veal stock), then bring to a boil while stirring to prevent sticking. Correct the seasoning and cook covered for 2 hours.

7 Using a fork and skimmer, remove the meat pieces and set aside in a Dutch oven for the table.

8 Bring the sauce to a boil, then blend thoroughly to draw out all the flavors. Strain through fine mesh and at this exact moment add 3 squares of dark chocolate (to remove acidity and give the sauce richness) and the anchovy paste. Blend for 5 seconds.

9 Pour over the meat, then arrange your sautéed porcini or button mushrooms around the dish.

10 Serve for example with fresh tagliatelle, steamed potatoes or celeriac purée.

As you will notice, you'll have more sauce than expected. You can keep this wonderful sauce in small amounts in ice cube trays in the freezer. This way you can use it throughout the year to accompany your dishes: rib steaks, eggs in red wine sauce, pan-fried river fish, etc.