Classic Beef and Wine Stew
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 15 h.
Ready in
Ingredients
for
6
- Ingredients
- 42 ozs Beef (suitable for braising)
- For the marinade
- 4 cups Red wine (e. g. Passetoutgrain)
- 1 onion (thinly sliced)
- 3 shallots (thinly sliced)
- 2 sprigs thyme
- 5 sprigs parsley
- 2 bay leaves
- Leeks (green part)
- 2 Tbsps sunflower oil
- 20 crushed peppercorns
- In addition
- 1.333 cups smoked Bacon (diced)
- 2 Tbsps butter
- 2 onions (diced)
- 6 carrots (sliced)
- 3 Tbsps flour
- ⅞ cup Beef stock
- 2 ¼ cups fresh Pearl onion (or shallots)
- 1 Tbsp sunflower oil
- 1 salt
- peppers
- 2 ½ cups button Mushrooms (sliced)
Preparation steps
1.
On the previous day, cut the beef into approximately 4-6 cm pieces and put into a large dish. Add the thinly sliced onions, the shallots and crushed peppercorns. Then add the wine, oil and Marc de Bourgogne.
2.
Tie the herbs into a small bunch, wrap in the leek leaves and tie with kitchen string. Add to the dish. Cover the dish with a plate or clingfilm and leave to marinate for at least 12 hours, turning the meat frequently during this time.
3.
Next day, strain the marinade through a sieve and set aside. Pat the meat dry.
4.
Fry the diced bacon in a roasting dish until golden brown. Add the onions to the dish and fry until lightly browned. Take the onions and bacon out of the dish.
5.
Add the oil to the roasting dish and brown the meat on all sides over a high heat for about 10 minutes.
6.
Return the onions and bacon to the dish, dust with flour and mix well. Add the marinade and herb bouquet and bring to the boil. Then reduce the heat and add the beef stock. Put a lid on the dish and simmer gently for about 2 1/2 hours.
7.
After about 2 hours, heat 1 tbsp butter in a frying pan and slowly cook the peeled pearl onions until done. Take out of the pan and add to the meat dish with the carrots.
8.
Heat 1 tbsp butter in the frying pan and sauté the mushrooms. Season with salt and pepper and add to the meat.
9.
Remove the roasting dish from the heat, leave to rest for a while, then remove the fat from the sauce with a piece of paper towel. Check the seasoning and season with salt and pepper if necessary. Serve with white bread.
