← All recipes

🍲 Hearty Beef Stew with Red Wine

788 kcal · 30 min · 4 servings

Ingredients

• beef goulash 1.5 kg
• oil 4 tbsp
• wheat flour, type 405 3 tbsp
• onions, yellow 2 pcs
• garlic cloves 3 pcs
• carrots 3 pcs
• celery stalks 2 pcs
• mushrooms, white 200 g
• red wine, dry 500 ml
• beef broth 500 ml
• tomato paste 2 tbsp
• bay leaves, dried 2 pcs
• thyme, fresh 5 g
• rosemary, fresh 5 g
• salt pinch
• pepper, black ground pinch
• balsamic vinegar, dark 1 tbsp
• honey 1 tsp

Instructions

1. 1. Pat the meat cubes dry with kitchen paper.
2. 2. Heat 2 tablespoons of oil in a large casserole pot.
3. 3. Fry the meat in batches until browned all over.
4. 4. Remove the browned meat from the pot and set it aside.
5. 5. Peel the onions and cut them in half.
6. 6. Peel the garlic.
7. 7. Wash and peel the carrots.
8. 8. Cut the carrots into large chunks.
9. 9. Wash and peel the celery stalks.
10. 10. Cut the celery into chunks.
11. 11. Halve the mushrooms.
12. 12. Add the remaining 2 tablespoons of oil to the same pot.
13. 13. Fry the onions, garlic, carrots, celery, and mushrooms for 5 minutes.
14. 14. Stir the tomato paste into the vegetables.
15. 15. Fry the tomato paste briefly until it darkens.
16. 16. Dust the vegetables with flour.
17. 17. Deglaze the mixture with red wine.
18. 18. Scrape the bottom of the pot with a wooden spoon to release the browned bits.
19. 19. Let the sauce reduce for 2 to 3 minutes.
20. 20. Return the prepared meat to the pot.
21. 21. Pour in the beef stock.
22. 22. Add bay leaves, thyme, and rosemary to the sauce.
23. 23. Bring the stew to a boil.
24. 24. Reduce the heat to a low setting.
25. 25. Let the meat simmer gently for 2 hours.
26. 26. The meat is done when it is butter-soft.
27. 27. Season the stew with salt and pepper.
28. 28. Add balsamic vinegar and honey.
29. 29. Taste the sauce and adjust seasoning if needed.
30. 30. Serve the stew hot.

Nutrition per serving

• kcal: 788
• Protein: 45 g · Fett/Fat: 39 g · Carbs: 28 g