Flour the beef cubes and shake lightly to remove the excess flour.
Heat the oil in a saucepan and brown the onion.
Add the beef cubes and brown on each side.
Add the beef bouillon and simmer for 30 minutes.
Add the vegetables, rutabaga, carrots and potatoes and the seasonings.
Cook for 30 minutes. Clarifying broth: remove meat and vegetables and strain broth.
Thicken broth with a little cornstarch and pour over meat and vegetables.
Thicken the sauce with a little cornstarch, if desired.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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