Boeuf Bourguignon Rapide

What is more comfy in the chilly days than having a typical French boeuf bourguignon? But to make a proper one, you have to plan ahead because the meat with the red wine sauce need to be rested overnight. So what about a quicker way but nevertheless very tender and tasty too.
The preparations will take about 20 minutes. The cooking itself about 2h15.

This recipe is for 4 persons.

Shopping list
Just over 1 kg beef cheeks (ask your butcher to cut it in chunks; his knife is sharper than yours)
250 gr Dried plums without the stone
1 Onion
1 Carrot
3 Cloves of garlic
Little bunch of rosemary and thyme
Some bay leaves
1 Small tin or tube concentrated tomato paste
2 teaspoons of sugar
2 tablespoons of olive oil
2 tablespoons of plain flour
1 teaspoon of chilli paste (sambal)
Season according to taste

Use a cocotte/casserole pan to make this dish.

You don't have to cut the meat anymore because it's already in chunks ;-)
Peel and cut the onion and garlic
Cut the carrot in dices or slices
Heat the olive oil in the pan and put the meat in until 'grey'
Add the flour and stirr.
Then add the carrot, onion, garlic, plums, chilli paste, bay leaves, thyme and rosemary.
Here comes the red wine! The meat needs to be covered in wine.

Put the lit on the pan and turn down the heat to low...very low.

After 1 hour add the concentrated tomato, and the sugar. According to taste
add some salt.

Only 1 hour and 15 minutes to go and your Boeuf Bourgignon Rapide is ready.

Nice with French bread or with plain white rice.

Bon appetit!