Aubrac beef stew
A typical recipe from Aveyron !
A beef stew cooked by Alain Ginisty, deli's in Sebazac, Aveyron. Alain Ginisty is directly involved in the selection of the meat he buys. He knows personnaly for many years the best beef breeders of the Aubrac highlands.
Tasting tip : warm slowly and serve with potatoes, pasta or rice.
Aubrac beef meat, shin, neck, Saint Pourçain red wine, water, modified starch, lardoons, mushrooms, carrots, salt, pepper, spices, herbs.