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🍽️ Tender Beef Stew with Spices
529 kcal · 30 min · 4 servings
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Ingredients
- 800 g veal (neck or shoulder)
- 500 ml red wine
- 1 cinnamon stick
- 3 cloves
- 2 fresh bay leaves
- 4 tbsp olive oil
- 800 g shallots
- 4 garlic cloves (peeled)
- 4 plum tomatoes
- salt
- 1 pinch sugar
- pepper
- freshly picked herbs (e.g. rosemary and oregano)
Instructions
- 1. Rinse the meat under cold water.
- 2. Pat the meat completely dry with kitchen paper.
- 3. Cut the meat into large, bite-sized pieces.
- 4. Place the meat pieces into a bowl.
- 5. Cover the meat completely with red wine.
- 6. Add cinnamon sticks, cloves, and bay leaves to the marinade.
- 7. Cover the bowl and place it in the refrigerator.
- 8. Let the meat marinate overnight, if possible.
- 9. Strain the marinade through a sieve.
- 10. Catch the wine in a separate container.
- 11. Heat oil in a pot or casserole dish.
- 12. Sear the meat in batches over high heat.
- 13. Brown the meat on all sides.
- 14. Remove the browned meat from the pot.
- 15. Peel the shallots.
- 16. Peel the garlic.
- 17. Sauté the shallots and garlic in the pot until translucent.
- 18. Blanch the tomatoes briefly in hot water. (Blanching means cooking briefly in boiling water).
- 19. Let the tomatoes cool down.
- 20. Peel the tomatoes.
- 21. Quarter the tomatoes.
- 22. Remove the seeds from the tomatoes.
- 23. Dice the tomatoes finely.
- 24. Add the diced tomatoes to the vegetables in the pot.
- 25. Add the meat pieces back to the pot.
- 26. Pour the saved wine into the pot.
- 27. Add the spices back into the sauce.
- 28. Mix all ingredients well.
- 29. Season with pepper, sugar, and salt.
- 30. Cover the pot.
- 31. Simmer the dish for about one and a half hours.
- 32. Add a little water if necessary.
- 33. Stir the dish regularly.
- 34. Taste the dish again at the end.
- 35. Garnish the dish with fresh herbs.
- 36. Serve the dish with white bread.
Nutrition per serving
- kcal: 529
- Protein: 45 g · Fett/Fat: 22 g · Carbs: 20 g