Beef with vegetables and red wine sauce

Beef with vegetables and red wine sauce

Portions: 4 persons | Preparation: 240 minutes

This is a wonderful beef stew with vegetables like potatoes, carrots and onions. The strong red wine sauce with a spicy hint of balsamic vinegar is the perfect combination. So the preparation time is well invested! Because the vegetables are incredibly soft and the beef very tender.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )
Beef with vegetables and red wine sauce
Beef with vegetables and red wine sauce

Portions: 4 persons | Preparation: 240 minutes

This is a wonderful beef stew with vegetables like potatoes, carrots and onions. The strong red wine sauce with a spicy hint of balsamic vinegar is the perfect combination. So the preparation time is well invested! Because the vegetables are incredibly soft and the beef very tender.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )

Season: Christmas | Region: Europe | Preparation: Roast, Stew | Menu: Main courses, Meat dishes | Cuisine: French recipes

Ingredients

  • 1200-1400 g beef
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp vegetable oil
  • 2 onions
  • 6 cloves garlic
  • 2 tbsp balsamic vinegar
  • 2 tbsp tomato paste
  • 30 g flour
  • 450 ml red wine, dry
  • 500 ml beef stock
  • 500 ml water
  • 1 bay leaf
  • ½ tsp dried thyme
  • ½-1 tsp sugar
  • 500 g potatoes
  • 4 carrots
  • herbs, to taste

Instructions

  1. Rinse the beef, pat dry and cut into bite-sized pieces.
  2. Sprinkle with salt and pepper.
  3. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat.
  4. Add 1/3 of the meat, sear 1-2 minutes and transfer.
  5. Then heat 1 tablespoon of vegetable oil in the pan again and fry the second third of the meat and decant.
  6. Fry the rest of the meat in vegetable oil in the same way.
  7. Peel and chop the onions and garlic.
  8. And put in the pan in which the meat was fried.
  9. Add the balsamic vinegar and stir-fry for approx. 5 minutes.
  10. Add the tomato paste and heat for approx. 1 more minute.
  11. Then put the beef back into the Place in the pan.
  12. Sprinkle in the flour and sweat for approx. 1-2 minutes.
  13. Deglaze with red wine.
  14. Add the beef stock, water, bay leaf, thyme and sugar, stir and bring to the boil.
  15. Then reduce the heat 2 hours.
  16. Peel the potatoes and carrots and cut into bite-sized pieces.
  17. Then add to the meat in the saucepan and let everything simmer together for another 50-60 minutes.
  18. Before serving with sprinkle with finely chopped herbs.

Utensils

  • knife
  • cutting board
  • pan
  • mixing spoon