On a cold cloudy winter day having beef stew for dinner with a glass of red wine will make the evening splendid! Especially on Sunday’s I like staying at home, chilling out, watching Netflix, listening jazz music and start cooking late afternoon. It’s simple and will take some time but definitely worthwhile for a delicious meal, some cooking pleasure, drinking wine and good music 🙂 Hope you like this stew and can share me your thoughts.
Cooking time: ~2:30 hours. Serve 4 portions
Ingredients & Tools
What to do?
- 500 gram beef stew meat
- All purpose flour
- Sea salt & pepper
- Olive oil
- Handful toasted unsalted almond
- 4x carrots
- (also nice to add is 4x stalks celery, chop ~1cm)
- 1x shallot
- 1x toe garlic
- 2,5x beefsteak tomato
- 4x laurel leaves
- 6x sprigs thyme
- Handful chopped parsley
- 1x glass dry red wine
- 300 gram mixed mushroom such as cremini, chanterelle, oyster, stemmed shiitake
- Spaghetti or rice or bread
- You can pack the extra portions in the freezer but let it cool down first completely.
- This recipe also goes well with veal meat. Cooking time will be 1 hour instead of 1:30 hours.
Prepare Beef (25min)
- Cut beef in cubes, remove fat.
- Sprinkle some ground salt on beef and mix well.
- Dip beef in flour. It’s easy to put some flour on a large flat plate on one side, dip meat in flour and then put beef on the other side of plate. I use chopsticks to dip, not touching the meat and hygienic.
- Fry the meat briefly in olive oil.
- Then put meat in a big pan and add the almonds.
Prepare sauce (15min)
- Cut carrot in slices ~0,5cm.
- Chop shallot.
- Mince garlic.
- Dice tomato.
- Chop parsley.
- Firstly fry shallot and garlic in olive oil.
- Then add carrot, thyme, laurel and tomato in frying pan. Cook on low-medium heat until tomatoes get soft.
- Then add a pinch of ground salt, pepper, red wine and parsley in pan. Cook on low heat for 10min.
- Decant the sauce into the big pan with the meat and almonds.
- Cook the big pan on low heat for 15min.
Prepare mushrooms (10min)
- Brush/peel mushrooms.
- Slice mushroom or quarter if large.
- Fry mushroom briefly in olive oil.
- Add mushroom in big pan.
Lastly (1:30 hours)
- Stir ingredients in pan.
- Cook big pan on low heat for 1:30 hours.
- Remove any foam off the top.
- Stir occasionally and take out any liquid surplus. This will make the gravy thicker and improve the stew flavour.
- Pre-taste stew and add salt or pepper if required.
Eat the stew with spaghetti, rice or with bread. Cook/prepare this 15min before the stew is finished.
If you opt for spaghetti: cook spaghetti al-dente with the stew together for a few minutes before serving.
Finally, serve stew on dish and garnish with a bit of chopped parsley, bon appetite!