To mark the arrival of spring, we are cooking up our signature Malromé beef dish made with root vegetables picked from Henri de Toulouse-Lautrec's cherished garden.

Ingredients to make the Malromé beef:
1.5kg of Bazas beef (cheek or chuck)
2 onions
1 clove of garlic
2 shallots
6 carrots
2 turnips
1 bouquet garni (aromatic herb mix)
70g organic flour
70 Beurre de Baratte (salted French butter)
Salt and pepper
Duck fat
2 bottles of Château Malromé Toulouse-Lautrec red wine

Start by sautéing the diced beef in a big cast-iron pot in a little bit of duck fat.
Melt in the butter and then add the flour. Add in all the vegetables and the meat and cook till they are browned slightly but evenly.
Pour in enough red wine to cover the ingredients and bring to a boil. Flambé at this point. Cover the pot and simmer over very low heat for six hours.
When it is time to serve, remove the meat and vegetables from the pot. Plate with a sauce made by reducing the cooking juices.
Enjoy with a delicious glass of Château Malromé red!