The beef stew that our chef recommends today is a typical winter dish, very substantial, and which requires a little patience. The main element of the recipe is the marinade, and you will have to carefully marinade the meat overnight so as to achieve a truly amazing result! The rest is simply long simmering, for which you will require a little patience. But in the end all this patience will be rewarded with a unique and delicious result! And it’s the ideal dish for special occasions, when you have guests for a dinner or lunch party for example, or simply as a hot, winter family meal. You can serve with warm polenta or a side dish of potatoes, mashed or baked. So, don’t wait any longer, gather together everything you need and make this fantastic, mouth-watering dish with the help of the video and photo gallery, following exactly what our chef did: the whole thing will be a doddle.
This recipe requires you to make a marinade to leave overnight. So, the night before you want to make the dish, do the following: take the piece of lean beef and grind over some sea salt, then place the fresh herbs over the surface, put it in a tall container which will hold everything tightly and cover with red wine. Finally, put it in the fridge, covered with cling film. The next day, remove the beef from the marinade (the latter which you set aside and keep) and brown it on all sides in a frying pan with a little oil. When nicely browned, remove the herbs from the pan. Cut the celery, carrot and onion into chunks and sauté them in the pan along with the beef. Add the wine marinade and a glass of hot water, then cover with a lid and simmer for 2 hours on a very low heat. After cooking, blend the vegetables and the cooking liquid to make a thick and tasty sauce. Cut the beef into slices and serve with the sauce.
Once cooked, remove the meat from the pan and blitz the cooking liquid and veg with a blender to make a sauce