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🍽️ Christmas Beef Stew in Red Wine

823 kcal · 90 min · 4 servings

Ingredients

• 1 bunch soup vegetables
• 2 onions
• 2 garlic cloves
• 800 g beef for stewing
• 1 cinnamon stick
• 2 star anise
• 8 peppercorns
• 0.5 l dry red wine
• salt
• pepper
• 2 tbsp oil
• 200 g whipping cream
• 1 tbsp sauce thickener
• 1 swede (approx. 1 kg)
• 2 onions
• 0.125 l clear broth (instant)
• 40 g butter
• 0.125 l milk
• salt
• pepper
• nutmeg

Instructions

1. 1. Wash the mirepoix (carrots, celery, leek) and cut it into small pieces.
2. 2. Peel the onions and garlic and dice them finely.
3. 3. Place the beef, prepared mirepoix, onions, garlic, cinnamon, star anise, and peppercorns into a large freezer bag.
4. 4. Pour the red wine into the bag, seal it well, and place it in the refrigerator for 1 to 2 days to marinate.
5. 5. Turn the bag occasionally to ensure the meat marinates evenly.
6. 6. Remove the meat from the marinade and pat it dry with kitchen paper.
7. 7. Rub the meat generously with salt and pepper.
8. 8. Heat oil in a large casserole pot.
9. 9. Sear the meat on all sides until brown.
10. 10. Remove the meat from the pot and set it aside.
11. 11. Strain the marinade through a sieve to remove the spices and vegetables.
12. 12. Add the vegetables and onions left in the sieve to the pot with the meat fond.
13. 13. Sauté the vegetables briefly.
14. 14. Deglaze the vegetables with half of the strained red wine.
15. 15. Return the meat to the pot.
16. 16. Cover the pot and let the meat braise on low heat for about 1 hour.
17. 17. Peel the swede (rutabaga) and cut it into large chunks.
18. 18. Peel additional onions and dice them.
19. 19. Cook the swede chunks and onions in the meat broth for about 30 minutes until tender.
20. 20. Puree the cooked swede and onions until smooth.
21. 21. Stir in the butter and milk into the puree.
22. 22. Season the puree with salt, pepper, and a pinch of nutmeg.
23. 23. Remove the finished meat from the pot and keep it warm.
24. 24. Strain the remaining sauce through a fine sieve into a clean pot.
25. 25. Stir the cream into the sauce.
26. 26. Bring the sauce to a boil.
27. 27. Sprinkle in the thickener (cornstarch) and stir until the sauce thickens.
28. 28. Season the sauce with salt and pepper to taste.
29. 29. Slice the meat into bite-sized pieces.
30. 30. Plate the meat.
31. 31. Serve with the sauce and swede puree.
32. 32. Garnish the dish with green beans.

Nutrition per serving

• kcal: 823
• Protein: 47 g · Fett/Fat: 48 g · Carbs: 32 g