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Ingredients
- ¼ cup (30g) plain flour
- ¼ tsp. ground black pepper
- 1 lb. (450g) beef chuck, or similar stewing beef, trimmed & cubed
- 2 tbsp. olive oil
- 2 . tbsp red wine vinegar
- 1 cup (240ml) red wine
- 3 cups (700ml) beef stock
- 1 onion, peeled & chopped
- 5 carrots, peeled & cut into chunks
- 2 tsp. salt
Bouquet garni (secured in cheesecloth or spice bag):
- 2 bay leaves
- 2 sprigs thyme
- 2 sprigs rosemary
- 6 juniper berries
- 3 whole cloves
Prep Time:
15
Minutes
Directions
Cook Time:
120
Minutes
- Combine the flour and black pepper in a bowl. Add in the cubes of beef and toss in the flour to coat.
- Heat the olive oil in a large saucepan and brown the beef on all sides. Do this in two batches if necessary as overcrowding the pan stops the beef from browning properly.
- Add in the vinegar and red wine and cook over a medium-high heat for 2-3 minutes. Next add the beef stock and bouquet garni. Bring to a boil, then reduce the heat to a gentle simmer. Cover the pan and cook for about 1 ½ hours, until the beef is tender.
- Add the onions and carrots and simmer, covered, for another 30 minutes adding more beef stock if it is starting to look too dry.
- Once the carrots are tender, remove the bouquet garni, and season the stew with salt and pepper to taste.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
