Beef stew with red wine

Beef stew with red wine
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Beef stew with red wine ingredients

  • 1 1⁄2 kg Beef, shoulder w/o bone I
  • 1 seasoning (salt+pepper)
  • 1⁄2 dl oil, peanut
  • 30 g Tomato paste 5/1
  • 3 dl Wine, red
  • 20 g Flour, White /type 405 (common)
  • 1⁄2 Brown stock
  • 1⁄10 Bouquet garni (tied vegetables for flavoring)
  • 1 Seasoning II (bay leaf/cloves/pepper)
  • 10 g parsley, fresh

Cooking Beef stew with red wine

1. CUT MEAT INTO 20gr PIECES AND SEASON WITH SALT AND PEPPER HEAT OIL IN FRYING PAN AND BROWN MEAT EVENLY ALL OVER TRANSFER TO SAUTEUSE, ADD TOMATO PASTE AND STIR, DEGLAZE WITH RED WINE REPEAT DEGLAZING SEVERAL TIMES, ADD FLOUR AND STIR UNTIL BROWN ADD STOCK, BRING TO BOIL ADD BOUQUET GARNI, SEASON, AND COVER SIMMER UNTIL MEAT IS TENDER REMOVE MEAT AND KEEP HOT STRAIN SAUCE THROUGH A FINE CHINOIS ADJUST SEASONING RETURN MEAT TO SAUCE ARRANGE IN A GRATIN DISH SPRINKLE WITH CHOPPED PARSLEY.

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