← Toutes les recettes

🍽️ Tender beef stew with spices

529 kcal · 30 min · 4 portions

Ingrédients

• 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 ripe tomatoes
• salt
• 1 pinch sugar
• pepper
• freshly picked herbs (e.g. rosemary and oregano)

Préparation

1. 1. Rinse the meat under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Cut the meat into large, bite-sized pieces.
4. 4. Place the meat pieces in a bowl.
5. 5. Pour the red wine over the meat until it is completely covered.
6. 6. Add cinnamon sticks, cloves and bay leaves to the marinade.
7. 7. Cover the bowl and place it in the refrigerator.
8. 8. Let the meat marinate overnight if possible.
9. 9. Strain the marinade through a sieve.
10. 10. Collect the wine in a separate container.
11. 11. Heat oil in a pot or casserole dish.
12. 12. Fry the meat in batches until well browned.
13. 13. Brown the meat on all sides.
14. 14. Remove the browned meat from the pot.
15. 15. Peel the shallots.
16. 16. Peel the garlic.
17. 17. Sauté shallots and garlic in the pot until translucent.
18. 18. Blanch the tomatoes briefly in hot water.
19. 19. Let the tomatoes cool.
20. 20. Peel the tomatoes.
21. 21. Quarter the tomatoes.
22. 22. Remove the seeds from the tomatoes.
23. 23. Finely dice the tomatoes.
24. 24. Add the diced tomatoes to the vegetables in the pot.
25. 25. Add the meat pieces back to the pot.
26. 26. Pour the collected wine into the pot.
27. 27. Add the spices back to the sauce.
28. 28. Mix all ingredients well.
29. 29. Season with pepper, sugar and salt.
30. 30. Cover the pot.
31. 31. Let the dish simmer for about an hour and a half.
32. 32. Add some water if necessary.
33. 33. Stir the dish regularly.
34. 34. Taste the dish again at the end.
35. 35. Garnish the dish with fresh herbs.
36. 36. Serve the dish with white bread.

Nutrition par portion

• kcal: 529
• Protein: 45 g · Fett/Fat: 22 g · Carbs: 20 g