Red Wine Braised Beef

Ingredients

• 1000 g Beef chunks
• 100 g Bacon
• 1 piece(s) Onion
• 2 piece(s) Carrots
• 200 g Baby potatoes
• 200 g Mushrooms
• 5 tbsp Garlic cloves
• 750 g Red wine
• 500 ml Beef stock
• 30 cup Tomato paste
• 3 tsp Fresh rosemary
• 4 tbsp Fresh thyme
• 2 tbsp Bay leaves
• 1 tbsp Olive oil
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 30 cup Flour
• 1 tbsp Chopped parsley

Instructions

1. Prepare the beef: Pat the beef chunks dry with kitchen paper. Season evenly with salt and black pepper, then coat lightly with a thin layer of flour. Set aside.
2. Render the bacon: In a heavy-bottomed cast-iron pot or stew pot, add a little olive oil (skip it if the bacon is very fatty). Cook the diced bacon over medium-low heat until crisp. Remove and set aside, leaving the fat in the pot.
3. Brown the beef: Add the floured beef to the pot and brown in batches until golden on the outside. Remove and set aside.
4. Sauté the vegetables: Using the remaining fat, sauté the chopped onion until softened. Add sliced garlic and cook until fragrant.
5. Add tomato paste and red wine: Stir in tomato paste and cook briefly. Pour in all the red wine. Scrape up the browned bits from the bottom with a wooden spoon and bring to a boil, letting the alcohol cook off for a short while.
6. Slow simmer: Return the browned beef and bacon to the pot. Add beef stock and add rosemary, thyme, and bay leaf. Bring back to a boil, then reduce to low, cover, and simmer until the beef is tender.
7. Add the vegetables: Add the carrot chunks, baby potatoes, and mushrooms, stirring gently. Cover and continue to simmer until the beef is very tender and the vegetables are soft.
8. Season and reduce: Remove the herbs and bay leaf. Taste and adjust with salt and black pepper. If the sauce isn’t thick enough, simmer uncovered to reduce slightly.
9. Serve: Ladle the red wine beef stew into bowls, sprinkle with chopped fresh parsley, and serve with a baguette or rice.

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