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700 braising beef
2 tablespoons of olive oil
2 onions, choppes coarsely
2 tablespoons plain flour
2 teaspoon dried mixed herbs
150ml red wine
450ml beef stock (1 cube)
2 tablespoons tomato purée
1 bay leaf
300g carrots, cut coarsely
300g chestnut mushrooms, sliced
3 tomatoes, seedless and in quarters
sea salt & freshly ground black pepper
handful of flat leaf parsley, chopped
The stew remains hip! The simple but good meal that our ancestors ate - albeit slightly modified in terms of fat - still tastes very good. You have to wash and cut a lot (unless you buy cut meat and vegetables) and you have to be patient. But then you have something special!
How to make the Winter Stew
Preheat the oven to 180°C
Cut the beef in cubes of approximately 3 cm.
Fry the beef until browned on all sides.
Take the beef from the pan and put it aside.
Fry one of the onions soft in the remaining oil.
Fold in flour and dried herbs.
Boil water to make the stock.
Add red wine and tomato purée to the onions.
Add the stock to the sauce.
Add the bay leaf too.
Bring the meat to a simmer.
Place the pan in the oven.
Let the meat simmer for 1½ hours in the oven.
Check occasionally if the sauce does not thicken too much, if so add some water.
Meanwhile clean and cut the veg.
Remove the beef from the oven when soft.
Add the vegetables to the beef.
Let the stew simmer for another 45 minutes.
Sprinkle finely cut parsley on the stew.
Place the stew - when cooled - in the fridge until tomorrow, then we make the Kale/Potato Mash to go with it.