Sauté the bacon in a frying pan.
Add the floured cubes of beef heart and cook them to a nice colour.
Add the carrots and the small onions and continue cooking for 3 to 4 minutes.
Pour in the beef broth and add the bay leaf and the thyme. Salt and pepper.
Bring to a boil, cover and simmer for 2 hours or until the meat is tender.
20 minutes before the end of the cooking time, add the tomato paste.
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
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.