Beef stew under potato-camembert hood

Name: Beef stew under potato-camembert hood
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 3 Onions; 250 g Carrots; 1 kg Beef goulash; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Flour; 250 ml dry red wine; 750 ml Meat broth; 750 g Potatoes; 200 g Cream Camembert (60 % fat); 2 TABLESPOONS Butter

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

3 Onions
250 g Carrots
1 kg Beef goulash
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
2 TABLESPOONS Flour
250 ml dry red wine
750 ml Meat broth
750 g Potatoes
200 g Cream Camembert (60 % fat)
2 TABLESPOONS Butter

Directions

1
Onions peel and roughly chop. Clean, peel and dice the carrots. Dab meat dry. Heat oil in a roasting pan. Brown the meat in it in portions, season with salt and pepper and remove.
2
Fry the onions and carrots in the frying fat. Add tomato paste and flour and sauté briefly. Add meat again, deglaze with wine and stock. Cover and stew for about 1 1/2 hours
3
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Dice Camembert roughly. Cut potatoes into thick slices, mix with camembert and butter in flakes. Put the stew in an ovenproof casserole dish and spread the potato mixture on top. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes