This is such a French recipe as we are using onions, garlic and Wine a lot of red wine. Being French I always have an open bottle of wine somewhere in the kitchen, I know it sound impossible and yet it is very true. So how about opening a bottle using half for the cooking and the other half as a reward with the meal.
Let’s get cooking!
For 4 people
- Prep Time : 40 minutes
- Cook Time : 2 hours minutes
1/ Pour in the oil in your pot at a very high heat and brown the beef. Then get rid of the excess oil, turn down the heat to medium and add the onions, peppers and garlic peeled and chopped (not to finely) in the same pot without adding any oil, let it brown, do not worries if it start to attach at the bottom of your pot it is the naturel sugar rendering from the onions and peppers. Let it brown for 10mn stirring occasionally.
2/ Once the veg have brown and starting to reduce add the wine, it should not be covering completely the meat, the salt and pepper and the herbs. Switch off the heat.
3/ Take your potatoes peel , wash and slice them as thin as possible, personally I use the blade in the middle of my grater, and layer them on top of the casserole, season to taste and place little knob of butter on top. Cover and in the oven for 1.5h-2h gas mark 5.5 (165c). Let it rest for at least 15mn before serving!