Beef stew from Burgundy
very easy
180 mins
180 mins
Ingredients
- 1 kg lean beef (leg)
- 125 g streaky smoked bacon
- 375 g small onions
- 2 Garlic cloves
- 1 Carrot
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 tablespoons (approx. 30 g) Flour
- 1 TABLESPOON Tomato paste
- 300 ml dry red wine (e.g. Burgundy)
- 2 TEASPOONS clear broth (instant)
- 2 Bay leaves
- 1 TEASPOON dried thyme
- 250 g Mushrooms
- 1 collar Parsley
Directions
- 1
Wash the meat, dab dry and cut into cubes of about 5 cm. Cut bacon into strips. Peel 2 onions and garlic. Peel and wash the carrot. Cut everything into fine cubes.
- 2
Heat 1 tablespoon of oil in a frying pan. Fry the bacon in it and take it out. Fry the meat in portions in the bacon fat. Season with salt and pepper, take out. Fry diced onion, garlic and carrot in the frying fat. Add meat and bacon again. Dust everything with flour and sweat briefly. Stir in tomato paste. Add 3⁄8 l water and wine, bring to the boil. Add broth. Season with salt and pepper. Stir in laurel and thyme. Cover and braise in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 2 hours.
- 3
Clean and wash mushrooms. Peel the remaining onions. Heat 1 tablespoon of oil in a frying pan. Fry both in it, season with salt and pepper. Add to the meat about 30 minutes before the end of the cooking time. Season meat pot with salt and pepper. Wash parsley, chop finely and fold in. Goes well with baguette.
- 4
Tip: Dust the roasted meat with flour and sauté. This will make the sauce nice and creamy later.
Nutrition Facts
580 kcal
13 g
27 g
58 g
More Delicious Recipes
