Royal beef stew

Beef stew is a special dish. It can be both lunch for every day, and can become a royal main course for any celebration and satisfy the taste of almost anyone.
Choose the right beef – organic, grass-fed from local farmers. Regular beef that you can get in supermarket will never be equal to quality or flavor with the grass fed one.
What else should you know about beef stew? This dish is easy to make but requires time, so start making it for at least a couple of hours. You can use a pressure cooker – beef stew will be ready faster.

The stew is done when meat can be easily divided by the fork. Depending on which cut of beef you will use, cooking can last for 1.5-2.5 hours. But this is well worth waiting. Beef stew will have a unique taste from wine, spices, vegetables. This is real royal taste and your guest will remember it forever.
Don’t be afraid to use wine – the alcohol will evaporate during cooking and the dish will be perfectly safe even for children.
I am sure you know that beef stew and potatoes is a bad match. After this kind of dinner you will feel heavy, digestion will last a long time. Fresh and roasted vegetables are the best choice. Serve this beef stew with carrots (fresh or cooked), cabbage (fresh and fermented), large white radishes (daikon), turnips, cucumbers and other vegetables.

Love, Sandra

beef stew

Royal beef stew

 

INGREDIENTS

1 kg organic grass fed beef
4 carrots
2 red onions
2 yellow onions
300 g red cabbage
2 organic bouillon cubes
500 ml water
500 ml red wine
200 g mushrooms
100 g organic bacon
2 tbsp. tomato paste
Garlic, thyme, bay leaf, salt, black pepper

Cranberries – to decorate

 

PREPARATION

Dice meat into medium pieces, season with pepper.
Slice onions and carrots, cut bacon to smaller pieces. Fry bacon on both sides, transfer it to the stew pot, leave grease on the pan. Fry onions, garlic, carrots and beef on the high heat using grease from bacon for a few minutes constantly stirring, until slightly brown.

Transfer all to a pot, pour in wine and water, add bouillon cubes, add tomato paste, spices and mushrooms. Cover the pot and cook on low heat for about 90 minutes.
Chop red cabbage and add it to your stew after an hour. Leave on the low heat for another 30 minutes. Check if the meat is ready using a fork.

Decorate with fresh or frozen cranberries.

 

Also try:

EASY BEEF RECIPE WITH PEANUT BUTTER AND MUSTARD

Beef with peanut butter and mustard with pumpkin puree

Beef with peanut butter and mustard with pumpkin puree

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