For 4–5 people, allow 500 g of beef stew meat and 1 kg of vegetables (Brussels sprouts, carrots, onions, etc.).
Recipe
- Remove the meat from the refrigerator 30 minutes before searing it.
- In a casserole dish with a little oil, sear the meat (in batches if necessary). If a lot of water comes out of the meat and prevents it from browning, heat a little oil in a frying pan and sear the pieces of meat.
- Once the meat is nicely browned, deglaze with a little red wine. When it starts to boil, gradually add more red wine until the meat is just covered. Adjust the heat so it simmers.
- Add 1 tsp beef stock, a little salt, pepper, and 1 tbsp tomato paste.
- In a frying pan with a little oil, brown the Brussels sprouts, then place them on top of the meat, followed by the carrots cut into large batons, then the onions cut in half.
- Add a few cloves of garlic.
- If necessary, add water so that the liquid reaches halfway up the vegetables.
- Let simmer for 1 hour 30 minutes (counting from when the meat starts simmering), stirring from time to time.
- Serve with spätzli or mashed potatoes.
A glass of Pinot Noir Colline de Géronde will pair wonderfully with this typically winter dish.
