Nutrition Facts
6 servings
6
Recipe for Country-style Beef Stew
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My secret: As is, the recipe is sure to succeed. But it is even better if the beef cubes are marinated for about twelve hours in red wine with onions, carrots, herbs, and peppercorns. In this case, the filtered marinade will be used for cooking the meat.
Ingredients
16 Beef Shank in pieces
Herb bundle
4 Carrot
1 Onion
150 Button mushroom
200 Smoked bacon pieces
100 Butter
60 Flour
Salt
Pepper
Directions
1
The beef should be cut into cubes of 3 to 4 cm on each side, and the bacon into small pieces.
2
In a large pot, melt the butter. Add the chopped onions and bacon, stirring the pot constantly. When they are well browned on all sides, remove them and keep them on a plate.
3
In the same pot, brown the pieces of meat well. Once they are golden, sprinkle with flour and let it brown while stirring continuously. Then pour in the hot broth.
4
Put the bacon and onions back into the pot, pour in the red wine, season with salt and pepper, and add the herbs. Cover and let it cook on low heat for 3 hours. Only add the carrots during the last hour of cooking.
5
After this time, add the sliced mushrooms and continue to cook gently for 30 minutes.
6
To finish, remove the bouquet and pour into a dish. The sauce should be thickened but not too thick (if it is too thick, dilute it with a bit of broth).
Ingredients
Ingredients
16 Beef Shank in pieces
Herb bundle
4 Carrot
1 Onion
150 Button mushroom
200 Smoked bacon pieces
100 Butter
60 Flour
Salt
Pepper
Directions
Directions
1
The beef should be cut into cubes of 3 to 4 cm on each side, and the bacon into small pieces.
2
In a large pot, melt the butter. Add the chopped onions and bacon, stirring the pot constantly. When they are well browned on all sides, remove them and keep them on a plate.
3
In the same pot, brown the pieces of meat well. Once they are golden, sprinkle with flour and let it brown while stirring continuously. Then pour in the hot broth.
4
Put the bacon and onions back into the pot, pour in the red wine, season with salt and pepper, and add the herbs. Cover and let it cook on low heat for 3 hours. Only add the carrots during the last hour of cooking.
5
After this time, add the sliced mushrooms and continue to cook gently for 30 minutes.
6
To finish, remove the bouquet and pour into a dish. The sauce should be thickened but not too thick (if it is too thick, dilute it with a bit of broth).
Notes
-
Loona
Please provide the text you would like translated. -
Mick
In my opinion! Add the wine before the broth.
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