Beef and Red Wine Stew

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Dice the beef and bacon, cut the green part of the spring onions into 2 cm long pieces. Halve the mushrooms if necessary (not necessary for baby mushrooms). Season the flour to taste.
Turn the meat in flour until it is evenly covered. Heat the oil in a large saucepan on a high level and fry the beef in 3 batches for approx. 3 minutes each time until it is brown on all sides, add oil if necessary. Keep warm.
Fry the bacon in the same pan for 2 minutes until it turns brown. Remove from the pot with a sieve spoon and add to the beef. Fry the spring onions and mushrooms for 5 minutes until the onions turn brown. Remove from the pot.
Slowly pour the red wine into the pot, scraping off anything sticking to the bottom of the pot with a wooden spoon. Stir in tomato paste and broth. Add the bouquet garni and the beef and bacon with any remaining juices. Bring to the boil, then reduce the heat and simmer for 45 minutes with the lid closed. Then add the mushrooms and onions and simmer for about 1 hour until the meat is very tender. Possibly part of the time without a lid, so that the sauce boils down a little.
It goes well with steamed young potatoes or mashed potatoes.

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