Summary

Ingredients

• 1 kg beef, cut into cubes
• 1 large onion (s), peeled and cut into small pieces
• 2 cloves garlic, peeled and cut into small pieces
• 6 carrot (s), peeled and cut into large pieces
• 4 parsnips, peeled and cut into large pieces
• 300 ml red wine
• 300 ml beef broth
• 3 tablespoon tomato paste
• 3 tablespoon flour
• 1 orange (s), untreated, some rubbed off
• salt and pepper
• Oil for frying
• possibly mushrooms, fresh ones
• possibly beans, green, halved

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 150 ° C. Heat some oil in a large ovenproof saucepan and sauté the onion for a few minutes. Then add the garlic. Then continue frying together until the onions are tender.
2. In the meantime, put some flour in a plastic bag and place the cubes of beef (it should be good quality beef) in the bag. Then shake the whole thing until the beef cubes are coated.
3. Then put the meat in the saucepan, along with the rest of the ingredients. Stir a little and bring to the boil. Then place in the preheated oven for 3 - 4 hours. Stir once or twice during this time.
4. It is important that the temperature in the oven is not too high. I often add fresh mushrooms and / or halved green beans as a variant.
5. Traditionally, this typical Sunday stew from Fife, Scotland is served with soda scones. Since these are of course not available in Germany, I would either serve some white bread or baguette with it. But it also tastes very good with mashed potatoes!