Beef Stew
A hearty Western-style stew of beef and plenty of vegetables simmered in red wine and tomato. Searing the meat first, then simmering it over low heat for more than an hour, gives it a tender texture and deep flavor, making it a perfect main dish for guests or special occasions.
Ingredients
Ingredients
- Beef (striploin)600 g
- Bacon150 g
- Carrot200 g
- Onion1
- Celery1 stalk
- Button mushrooms150 g
Sauce & Seasoning
- Red wine360 ml
- Whole tomatoes (canned)1 can
- Tomato sauce1 can
- Chicken stock1 cube
- Butter1 tbsp
- Minced onion1 tsp
- Minced garlic1 tsp
- Sugar2 tbsp
- Bay leaves2 leaves
Directions
- 1
Cut the beef into 2 cm cubes, season with salt and pepper, and let it rest for 10 minutes.
- 2
Heat 1 tablespoon of oil in a pan and sear the beef on all sides until browned.
- 3
Cut the bacon into 1 cm pieces and blanch briefly in boiling water.
- 4
Dice the carrot, onion, and celery, and cut the button mushrooms in half.
- 5
Melt 1 tablespoon of butter in a pan and sauté the minced onion and garlic until browned.
- 6
Add the seared beef, red wine, and chicken stock, and simmer until the liquid reduces by two-thirds.
- 7
Add the whole tomatoes and tomato sauce, then stir in the blanched bacon and the cut vegetables.
- 8
Pour in 2 bay leaves and 3 cups of water, and simmer uncovered over low heat for more than 1 hour.
- 9
Add 2 tablespoons of sugar to season, and adjust with salt if it tastes bland. (Rest the lid loosely on the pan.)
Tips
You can substitute jarred spaghetti sauce for the canned tomato sauce, and adjust the seasoning to taste with sugar and salt. Instead of striploin, you can use any steak cut of beef such as flat iron, sirloin, or ribeye.