Serves 4 to 6

This delicious recipe is similar to Beef Bourgogne.  It uses more herbs and spices than the classic Burundian version.  Anise and lavender both grow lavishly in Provence.

About 2 ½ pounds of beef – (chuck or round is best)

Salt and fresh, coarse ground black pepper to taste

1 tablespoon Herbs de Provence

1/2 teaspoon anise seeds

1/2 teaspoon lavender blossoms

1/2 cup all-purpose flour

2 to 3 tablespoons olive oil

1 yellow onion, diced

4 to 6 cloves of garlic, minced

2 cups beef stock or 1, 14.5 ounce can commercial broth

1/4 cup inexpensive cream Sherry

1/2 cup full bodied red wine, Burgundy style

1 bay leaf

Cut the beef into strips approximately 2 inches by 1 inch by 1/2 inch.  Set aside.  Put salt, pepper and the next four ingredients in a plastic bag and shake well.  Add the beef, a hand full at a time and shake to coat evenly.  Set aside.  Heat the olive oil in  a heavy skillet and sauté the onion and garlic until golden.  Add the beef and continue to sauté until well browned on all sides.  Pour in the beef stock and wines.  Add the bay leaf, bring to a boil, reduce to a simmer, cover with a tight fitting lid and cook until the meat is extremely, about an hour.  Serve with hot buttered egg noodles.