Recepten / Recipes

  • Beefstew in red wine


    • 1.5 kilo stewbeef
    • 5 cloves garlic
    • 2 onions
    • 2 sticks celery
    • 500 ml red wine
    • 1 can peeled tomato chunks
    • olive oil
    • 200 grams shallots
    • 150 gram pancetta
    • 250 grams small mushrooms
    • 3 teaspoons cornflour
    • 2 teaspoons parsley

    Cut the beef in cubes of 2 cm, the garlic cloves in slices and the pancetta in strips. Chop up the onions, the celery, the parsley and peel the shallots. Put the beef, garlic, onions, celery and wine in a large bowl (don’t use a metal bowl). Cover it and let it marinate for 3 -4 hours, preferably one night.

    Preheat the oven to 160 degrees C. Put the meat, the marinade and the tomato chunks in a large ovenproof dish. Cover it and put it in the oven for 2 hours. Heat the olive oil in a large frying pan over medium high heat. Add the shallots and stir-fry them for 5 minutes until they are golden brown. Add the pancetta and mushrooms and stir-fry until the bacon is crispy. Mix flour and cold water together until you get a smooth paste. Add the shallots, the pancetta, the mushrooms and the flour mixture to the stewbeef and stir it well. Put it back in the oven for 20 minutes. Take the dish out of the oven, flavour it with sea salt, fresh pepper and chopped parsley.

    Suggestion: This dish is really delicious with Limousin beef from the Hooge Stoep