Jarret de Boeuf en Daube

This simple and tasty French stew is best if it is made the day before, kept overnight in the refrigerator and reheated just before serving. Jarret de Boeuf en Daube (jah-ray d’berf on dohb) may be served with boiled potatoes and petits pois for a really satisfying meal.

2 oz. seasoned flour, made with

2 oz. flour,

½ teaspoon salt and

½ teaspoon black pepper

2 lb. shin of beef, cut into

1-inch cubes

1 lb. lean pork, cut into

1-inch cubes

2 oz. butter

4 tablespoons olive oil

1 lb. onions, chopped

2 garlic cloves, crushed

2 teaspoons sugar

8 fl. oz. red wine

8 fl. oz. beef stock

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon dried marjoram

Put the seasoned flour on a plate and roll the cubes of beef and pork in it to coat them thoroughly. Set them aside.

In a large flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the onions and garlic and fry, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown.

Stir in the sugar and add the meat. Brown the meat on all sides.

Pour in the wine and stock and add the salt, pepper, thyme and marjoram. Bring to the boil.

Reduce the heat to low, cover the casserole and simmer gently for 2 to 2 hours, or until the meat is very tender when pierced with a sharp knife.

Remove the casserole from the heat and serve at once, or set aside to cool.