🍽️ Tender Beef Stew with Sweet Carrot Vegetables

Name: Tender Beef Stew with Sweet Carrot Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg beef (from the top round); 400 ml red wine; 2 stalks celery; 2 carrots; 2 onions; 2 garlic cloves (finely chopped); 3 tbsp ghee; salt; pepper (from the mill); 2 cloves; 3 bay leaves; 2 thyme sprigs; 1 small can tomatoes; 2 tbsp tomato paste; 250 ml meat broth; nutmeg; 3 carrots; 300 g shallots; 2 tbsp butter

697 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

1 kg beef (from the top round)
400 ml red wine
2 stalks celery
2 carrots
2 onions
2 garlic cloves (finely chopped)
3 tbsp ghee
salt
pepper (from the mill)
2 cloves
3 bay leaves
2 thyme sprigs
1 small can tomatoes
2 tbsp tomato paste
250 ml meat broth
nutmeg
3 carrots
300 g shallots
2 tbsp butter

Instructions

1. Dice the celery, carrots, and onions into very small cubes.
2. Heat ghee (clarified butter) in a large casserole dish.
3. Sear the beef on all sides until browned.
4. Add the chopped vegetables, garlic, bay leaves, whole cloves, and fresh thyme to the pot.
5. Sauté the aromatics briefly until fragrant.
6. Stir in the tomato paste and let it cook briefly.
7. Deglaze the pot with red wine and stir well.
8. Add the meat broth and the tomatoes.
9. Cover the casserole and braise the meat on very low heat for about 3 hours.
10. Ensure the sauce simmers gently and does not boil vigorously.
11. Peel the remaining carrots and halve them lengthwise.
12. Slice the carrots crosswise into about 1 cm thick rounds.
13. Peel the shallots.
14. Melt 2 tablespoons of butter in a frying pan.
15. Sauté the carrots and shallots in the butter.
16. Add a little water and cover the pan.
17. Cook the vegetables on low heat for about 8 minutes.
18. Season the vegetables with salt and pepper.
19. Remove the shallots from the pan and cut them in half or quarters.
20. Remove the meat from the casserole and keep it warm.
21. Strain the sauce through a sieve to remove solid ingredients.
22. Reduce the sauce on high heat until only about 300 ml remains.
23. Season the sauce with grated nutmeg, salt, and pepper to taste.
24. Add the cooked vegetables and the prepared shallots to the sauce.
25. Slice the meat.
26. Plate the meat with the sauce and serve, for example, with spätzle (egg noodles).

Nutrition per serving

kcal: 697
Protein: 53 g · Fett/Fat: 40 g · Carbs: 18 g