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🍽️ Tender Beef Stew

532 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg beef (from the leg, boneless)
• 6 tbsp olive oil
• salt
• pepper (from the mill)
• 3 garlic cloves
• 3 bay leaves
• 1 cinnamon stick
• 0.5 tsp nutmeg
• 0.5 tsp clove
• 0.5 tsp cumin
• 2 tbsp tomato paste
• 2 tbsp red wine vinegar
• 250 g tomatoes
• 0.5 l water
• 4 tbsp red wine
• 1 kg shallots
• 2 tbsp parsley

Instructions

1. 1. Rinse the beef under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the meat into slices about 2 cm thick.
4. 4. Cut the slices into 2 cm wide strips.
5. 5. Cut the strips into small cubes.
6. 6. Heat some oil in a large casserole pot.
7. 7. Sear the meat in batches over high heat.
8. 8. Season the meat with salt and pepper.
9. 9. Remove the browned meat from the pot.
10. 10. Set the meat aside.
11. 11. Peel the garlic cloves.
12. 12. Chop the garlic finely.
13. 13. Add the garlic, bay leaves, cinnamon stick, ground nutmeg, whole cloves, cumin, and tomato paste to the fat in the pot.
14. 14. Stir briefly until fragrant.
15. 15. Return the meat to the pot.
16. 16. Mix the meat well.
17. 17. Pour in the vinegar.
18. 18. Let it simmer for 2 to 3 minutes.
19. 19. Add pureed tomatoes and water.
20. 20. Ensure the meat is just covered.
21. 21. Pour in the wine.
22. 22. Simmer covered for about 1 hour.
23. 23. Pour boiling water over the shallots.
24. 24. Let the shallots sit for about 1 minute.
25. 25. Drain the water.
26. 26. Rinse the shallots briefly with cold water.
27. 27. Squeeze the shallots out of their skins.
28. 28. Add the peeled shallots to the stew.
29. 29. Let the stew simmer for another 1 hour.
30. 30. Season the sauce to taste with salt and pepper.
31. 31. Stir the chopped parsley into the finished dish.
32. 32. Serve with bread, pasta, or rice.

Nutrition per serving

• kcal: 532
• Protein: 52 g · Fett/Fat: 32 g · Carbs: 8 g