Beef and Mushroom Stew
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 kilogram Beef
- 3 Tbsps vegetable oil
- 1 large carrot
- 1 garlic clove
- 250 grams onions
- 2 Tbsps Tomato paste
- salt
- freshly ground pepper
- 1 tsp sweet ground paprika
- ½ tsp ground Caraway
- 1 bay leaf
- 250 milliliters Red wine
- 750 Beef broth
- 2 Tbsps Cognac (or brandy)
- 250 grams small button Mushroom
- 200 grams Chestnuts (boiled and peeled)
- 100 grams dried Cranberry
- cornstarch (for thickening)
Preparation steps
1.
Cut beef into 2 cm (approximately 3/4-inch) pieces. Peel carrot and cut into 1 cm (approximately 1/2-inch) cubes. Peel onions and garlic and cut both into cubes. Fry meat portions in oil. Add onions, garlic and carrots.
2.
Add tomato puree and let cook. Season with salt and pepper to taste, paprika, bay leaf and caraway. Deglaze with brandy, allow to completely reduce, then add wine and broth. Stir well and let simmer for about 1 hour over low heat. Meanwhile, clean mushrooms.
3.
10 minutes before end of cooking time, add mushrooms, chestnuts and cranberries into stew and braise. Season finished stew and thicken as desired with cornstarch mixed with water. Serve hot.
