Heart-warmer Beef Stew in Red Wine

Beef chunks that pull apart with a fork, coated in a glossy dark sauce. The aroma of reduced wine and smoky bacon fills the air.

• Prep time: 30 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 771
• Protein: 52 g
• Carbs: 17 g
• Fat: 52 g

Ingredients

• 800 g Beef chuck ( cut into large 4cm cubes )
• 150 g Smoked lardons ( whole )
• 2 tbsp Duck fat
• 2 piece Yellow onion ( sliced )
• 3 piece Carrot ( in thick rounds )
• 2 tbsp Wheat flour
• 500 ml Red wine
• 300 ml dashi stock
• 2 piece Garlic ( crushed cloves )
• 250 g Button mushroom ( quartered )
• 1 piece Bouquet garni
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns ( crushed )
• 1 tbsp Veal stock concentrate ( powdered )

Instructions

1. Brown the meat

   In a Dutch oven with hot duck fat, sear the chuck steak cubes over high heat. A brown crust should form on all sides to seal in the juices.

2. Sauté the garnish

   Add the bacon bits, sliced onions, and carrots. Let them color gently until the onions become translucent and the bacon starts to get crispy.

3. Dust and deglaze

   Sprinkle the flour over the meat (singer). Mix to coat each piece. Pour in the red wine and scrape the bottom of the pot with a wooden spatula to release the cooking juices.

4. Wet and simmer

   Add the dashi broth, veal stock, crushed garlic, and bouquet garni. Bring to a boil, then lower the heat to minimum. Cover and simmer. The meat is ready when it falls apart effortlessly.

5. Bind the sauce

   Add the button mushrooms at the end of cooking. Remove the lid and let reduce if necessary: the sauce should be smooth and generously coat the back of a spoon.

Chef's tips

• Don't over-salt at the beginning, bacon and dashi already provide plenty of salt.
• If the sauce is too thin at the end, remove the meat and reduce the liquid over high heat.

Storage

Keeps for 3 days in the fridge. It tastes even better reheated the next day over very low heat.