Tuesday, March 8, 2011

Red wine stew

The secret with any stew is to let it cook for a long time, but this is especially true when it comes to beef. Cook it for a few hours in herbs, tomatoes, wine, whatever works for you, and it will come out delicious, almost regardless of what meet part it is. In other words, you can buy a pretty cheap piece of beef, and still be able to make a lovely stew out of it.

We ate this yummy red wine and beef stew with a mash of broccoli, cauliflower and some fennel.

In my stew for 4 portions I used:

A piece of beef, see picture, trimmed and chopped
50 grams of butter for frying
1 onion
1 leek
2 garlic cloves
1 beef stock cube

Fry all the above in butter in a big pot until slighly browned.


3 dl of red wine
1 can of crushed tomatoes
2 table spoons of herbs such as basil and oregano

Let everything cook for 1½-2 hours, or until the meet 'melts in your mouth' :)

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