French boeuf aux carottes

Cut the ribin pieces of 3 cm, transfer them to a bowl. Place the bouquet garni in between and pour the wine. Leave the meat covered in the refrigerator to marinate for 3-4 hours. Allow the meat with marinade to reach room temperature in about 30 minutes. Scoop the pieces of meat out of the marinade and drain them in a sieve above the marinade.

Chop the onion and heat the butter in the frying pan. Fry the onion gently. Add the meat and fry the cubes around brown. Sprinkle the flour over it and fry gently for 1-2 minutes. Pour the marinade and stock with the meat and add the bouquet garni. Bring everything to a low heat slowly. Let the meat (on a flame distributor) with the lid slanting on the pan very gently for 3 hours.

In the meantime, peel the carrots with a peeler and cut into thin slices. Wipe the mushrooms and halve them. After 3 hours, add the carrots and mushrooms to the meat and let it simmer for another 1-2 hours until the meat is soft and tender and in a lightly bound sauce. Serve with boiled potatoes or mashed potatoes.