Beef and Red Wine Stew 

Beef and Red Wine Stew
837 kcal


Preparation:25 min
Ready in:115 min
1 serving contains (Percentage of daily recommendation)
Calories837 kcal(42%)
Protein54 g(108%)
Fat45 g(56%)
Carbohydrates33 g(13%)
Added Sugar0 g(0%)
Roughage7 g(23%)

Recipe Development: EAT SMARTER


For servings

28 ounceslean Beef
2 cupscarrots
2 cupsCelery
4 cupsbrown button Mushroom
3 cupsshallots
2 clovesgarlic
6 tablespoonsolive oil
2 cupsrobust Red wine
2bay leaves
3 sprigsrosemary
⅔ cupsdiced Bacon
freshly ground Black pepper
4 cupsBeef broth

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


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.


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