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Beef and Red Wine Stew

Recipe author: EAT SMARTER
Beef and Red Wine Stew
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837
calories
Calories
25 min.
Preparation
1 hr 55 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
28 ounces
lean Beef
2 cups
2 cups
4 cups
3 cups
2 cloves
6 tablespoons
2 cups
robust Red wine
2
3 sprigs
cup
diced Bacon
freshly ground Black pepper
4 cups
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Kitchen utensils

1 Baking sheet, 2 Bowls, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Plastic wrap, 1 Food processor, 1 Wooden spoon, 1 Citrus juicer

Preparation steps

Step 1/1
Dice the meat (not too small). Clean and wash the carrots and celery and cut into bite-sized pieces. Clean the mushrooms and cut in half. Peel the onions and cut in half. Heat 4 tbsp oil in a pan and sauté the meat, in batches if necessary. Add the onions and garlic and fry until beginning to soften. Deglaze with the red wine and cook until reduced by half. Then add the bay leaves and stock and cook over a low heat for a further 1 1/2 hours. 20 minutes before the end of cooking time add the carrots and celery. Strip the leaves from the rosemary stalks and chop finely. Fry the bacon in 2 tbsp oil, add the mushrooms and stew for 5 minutes. Season with salt and pepper. Then mix into the beef ragout and sprinkle with rosemary. Baguette goes well with this dish.