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Stew beef in wine - Benkku81
Cuisine et Traditions

Stew beef in wine

Paleron of beef cooked in a wine sauce added a background of beef
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Chef :
Réalisé le :
Famille :
Stew beef in wine
Temps de préparation : 30 min
Temps de cuisson : 150 min
Temps de repos : 0 h
Temps total : 3h0min
Nbre de couvert : 4

Ingrédients

Sauce
Bacon : 0,030 kG
Sunflower oil : 0,020 L
Garlic : 0,010 kG
Onion : 0,100 kG
Carrot : 0,125 kG
Celery : 0,030 kG
Flour : 0,050 kG
Beef broth : values less than 0.600 L
Red wine : 0,300 L
Concentrated tomato : 0,040 kG

Meat
Beef : 1,000 kG
Flour : 0,050 kG
Sunflower oil : 0,020 L
Laurel : 4 sheets
Persil : 0.005 kG
Salt : PM
Pepper : PM

Presentation:
Bread : 3 slices
Butter : 0,050 kG
Persil haché : 0,010 kG

1) Chop the bacon.
Peel, wash, de-germing, and chop the garlic.
Peel, wash and chop the onion.
Peel, wash and cut the carrot into small mirepoix.
Wash and cut the celery into slices.

Fry the bacon with sunflower oil while it is hot.
Add the vegetables and make do until you get a slight coloration.
Add the flour and fry all for 5 minutes over low heat.
Off heat and while constantly whisking, add the broth, then the wine and finally the tomato paste.
Place back on the heat and bring back to a boil while continuing to whisk for 10 minutes.
Pass the sauce through a sieve and set aside in a bain-marie.
2) Wash, pluck and chop the persil.
Wash the leaves of the laurel tree.
Detail the meat into pieces of different sizes.

The flour and brown with oil.
The surface of the meat is coloured. Add the sauce and mix to coat all pieces with sauce.
Add the bay leaf, persil, salt and pepper.
Cover and let simmer for 2 hours over very low heat.
3) Wash, pluck and chop the persil.
Remove the crust from the bread.
Cut each slice into 4 triangles.
Brown triangles on a pan with the butter. Be careful not to burn the butter.
Rid on absorbent paper.
Dip one of the corners of the triangles in the melted butter and dip immediately in the persil.
4) Remove the laurel leaves.
Draw up to the plate with croutons and a bit of persil chopped.

Notes du chef

This is a recipe ideal for lunch with a certain numbers of guests. Simple and quick to make, it will allow the cook to join the crowd without having to stay to monitor the cooking process.
There will be among the different variants of the name stew : The boeuf bourguignon, daube, the hochepot and the carbonnade flamande.

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