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.

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

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Panfry the onions, the garlic and the beef.

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Add chopped carrots.

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Then add 5dl of a decent dry red wine.

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

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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.

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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.

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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).

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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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