Tie together with string 1 fresh bay leaf, 2 sprigs
fresh thyme, a 2" sprig of fresh rosemary and a 2" by 1/2"
strip of orange peel.
Heat some oil in a heavy skillet until very hot. Brown the beef cubes
in a single layer, in batches, until dark brown on all sides. Do not
stir the beef about but turn carefully with two spatulas.
As the beef is browned, put the cubes in a large pot.
Add the onions to the same oil, adding a little more if necessary to
stop them sticking, and lower the heat under the skillet. Cook the onions
until they are soft and browned - about 8-10 minutes. Stir in the garlic
and cook 30 seconds.
Pour in half the burgundy and increase the heat under the skillet to
bring the liquid up to the boil. Scrape up the brown bits from the bottom
of the skillet. When most of the liquid has evaporated, add the rest
of the burgundy and the stock. Bring back up to the boil.
Sprinkle flour over the beef cubes and stir them around till the flour
is absorbed in the beef juices. Pour on the hot wine and onions and
stir very well. Add beef stock to barely cover the meat. Tuck the seasoning
bundle in amongst the
meat and cover the pot with foil and then the lid.
Put the pot over a very very low heat and let it simmer for at least
two and a half hours, preferably three and a half. Check the liquid
level from time to time, adding more stock if needed, and stir occasionally.
When ready to serve, remove the faggot of herbs and check the seasoning.
The onions should have dissolved completely.
This dish is better served the next day, after it has been chilled
and any surplus fat removed.
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