Beef Bourguignon with apples

Ingredients

• 1 kg beef sirloin top, cut into small cubes
• ¼ cup unbleached all-purpose flour
• 3 c. tablespoon of olive oil
• 3 carrots, peeled and diced
• 1 large chopped onion
• 2 chopped garlic cloves
• Salt and pepper
• 2 cups of red wine
• 2 cups veal Demi-Glace sauce
• 2 Cortland apples, peeled and diced

Directions

1. Preheat the oven to 350 ° F. (for oven baking only, if slow-cooker, go directly to step 2)

2. In a bowl, salt and pepper the cubes of beef and coat them in the flour.

3. In a large skillet, heat the oil and then grasp the meat on all sides for 2 minutes. Stain carrots, onions and garlic for about 2 minutes. Salt and pepper. Cool completely and set aside.

4. (Slow-cooker: Go to Step 5)

   For oven baking: In a baking pan, deglaze the vegetables with the red wine, add the demi-glace and the meat. Bring to a boil, cover and bake in the center of the oven for 1h30. Then add the apples to the casserole and continue cooking for 15 minutes, or until the meat flakes easily with a fork. Enjoy!

5. Put the meat and vegetables in the slow-cooker, add 2 cups red wine, 2 cups demi-glace, 2 cups Cortland apples and cook at low intensity for 8 hours. Enjoy!

6. Tip for busy mornings: Prepare and cook in advance your cubes of beef and vegetables, then put in a large freezer bag. In the morning, take the bag out of the freezer, put all the frozen ingredients in the slow-cooker, add the red wine, demi-glace, Cortland apples and start cooking!