Boeuf Bourguignon
A real slow-food recommendation.: 500 grams of beef rib steaks that you need to cut into large chunks. First brown some bacon pieces with garlic in a large roasting pan and then add the chunks of meat. Brown them on all sides over high heat. Turn the heat low and add: finely chopped turnip (navet), two large onions and large pieces of carrots. Two tablespoons of flour and stir well, then just over a half litre of decent red wine (taste it yourself first!!) two stock cubes and a bouquet garni (thyme, bay leaf, rosemary). Bring it to the boil and then let it simmer gently for a minimum of two hours. Fifteen minutes before the end, cook the potatoes (instead of the flour you can also add 2 potatoes earlier, for the binding) and throw large pieces of leek in with the meat. Make sure the sauce is well bound, otherwise bind it a bit more with cornflour. On a plate of potatoes with meat and plenty of vegetables, don’t forget the baguette for sopping!