Heart-warmer Beef Stew in Red Wine
Ingredients
- 800 gBeef chuck (cut into large 4cm cubes)
- 150 gSmoked lardons (whole)
- 2 tbspDuck fat
- 2 pcYellow onion (sliced)
- 3 pcCarrot (in thick rounds)
- 2 tbspWheat flour
- 500 mlRed wine
- 300 mldashi stock
- 2 pcGarlic (crushed cloves)
- 250 gButton mushroom (quartered)
- 1 pcBouquet garni
- 1 pinchGray sea salt
- 1 pinchBlack peppercorns (crushed)
- 1 tbspVeal stock concentrate (powdered)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. It tastes even better reheated the next day over very low heat.
