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🍽️ Tender Beef Stew

794 kcal · 30 min · 4 servings

Ingredients

• 800 g lean beef
• 2 carrots
• 1 stalk celery
• 300 g mushrooms
• 8 shallots
• 2 garlic cloves
• 6 tbsp olive oil
• 0.5 l robust red wine (e.g. Burgundy)
• 2 bay leaves
• 500 ml beef stock (or vegetable broth)
• 2 garlic cloves
• 1 sprig rosemary
• 100 g bacon cubes
• pepper (from the mill)
• salt
• 2 carrots
• 350 g broccoli
• salt

Instructions

1. 1. Rinse the meat under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the meat into small, even cubes.
4. 4. Peel the carrots.
5. 5. Clean the celery.
6. 6. Wash the carrots and the celery.
7. 7. Cut the carrots and the celery into bite-sized pieces.
8. 8. Clean the mushrooms.
9. 9. Leave small mushrooms whole.
10. 10. Cut large mushrooms into bite-sized pieces.
11. 11. Peel the shallots.
12. 12. Peel the garlic.
13. 13. Slice the garlic into thin rounds.
14. 14. Halve the shallots.
15. 15. Heat 4 tablespoons of oil in a large pot.
16. 16. Sear the meat in batches until browned.
17. 17. Brown the meat on all sides.
18. 18. Add the shallots and the garlic slices.
19. 19. Sauté the shallots and garlic briefly.
20. 20. Deglaze the meat with a splash of red wine.
21. 21. Let the liquid reduce slightly.
22. 22. Pour in the remaining wine.
23. 23. Add bay leaves.
24. 24. Add meat stock.
25. 25. Let the stew simmer gently on low heat.
26. 26. Simmer the stew for about 1.5 to 2 hours.
27. 27. Add the carrots and celery about 30 minutes before the end of the cooking time.
28. 28. Stir the stew occasionally.
29. 29. Add more stock if needed.
30. 30. Season the stew with salt and pepper to taste at the end.
31. 31. Strip the needles from the rosemary sprigs.
32. 32. Chop the rosemary needles finely.
33. 33. Fry the bacon in the remaining oil.
34. 34. Add the mushrooms.
35. 35. Simmer the mushrooms for 4 to 5 minutes.
36. 36. Season the mushrooms with pepper and salt.
37. 37. Mix the mushroom mixture with the stew.
38. 38. Add the chopped rosemary.
39. 39. Adjust the seasoning to taste.
40. 40. Peel the carrots.
41. 41. Cut the carrots into thin strips (julienne).
42. 42. Separate the broccoli into small florets.
43. 43. Wash the broccoli florets.
44. 44. Blanch the broccoli florets in a pot of salted water for about 6 minutes.
45. 45. Add the carrot strips after about 4 minutes.
46. 46. Drain everything.
47. 47. Serve the vegetables on plates together with the stew.

Nutrition per serving

• kcal: 794
• Protein: 52 g · Fett/Fat: 50 g · Carbs: 18 g