Beurre Manié

The unconventional Bouef Bourguignon cooking method worked well but the gravy was too thin. I did not want to use cornflour (corn starch) to thicken the gravy so I used beurre manié. This consists of equal quantities of soft butter and plain flour mixed together to form a dough which looks rather like marzipan. Pieces of this can be stirred into the sauce without any danger of lumps. Because the flour is raw you need to keep stirring for a few minutes to cook it out.