Boeuf au vin

This is another boozy beef recipe. This time for slow cooked beef cuts in a red wine sauce. I don’t remember where I got the recipe from. It is very simple and therefore I know it by heart.
You start off by chopping 1 onion and 2 cloves of garlic.



Flour the beef (here approx. 500g) in flour seasoned with salt and pepper.

Panfry the onions, the garlic and the beef.

Add chopped carrots.

Then add 5dl of a decent dry red wine.

Add 5dl beef stock and 2-3 dl balsamic vinegar.

I like to add dried mushrooms (button mushrooms, porcini and black chanterelles). If you don’t presoak them
they will help thicken the sauce and they will have a fuller flavour. If you use dried morels you should presoak them as they can be very gritty and need to be cleaned before being added to a sauce.

Now bring the beef stew to a boil and let it simmer and stew for a couple of hours (the longer the better) over a low heat.

Before serving I add 2 small pieces of dark chocolate (72% cocoa). This gives extra flavour and colour.
Today I served the beef stew with Spätzle (not home made).

I admit, it is a rather heavy dish suited for the winter season only. It is great with game (venison or deer), too.



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