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Wednesday, February 21, 2007

Eran's Drunk Beef Stew

One of Eran's recipes, rich and simple for wine lovers, with a rustic character. Takes a relatively long time to prepare, but there isn't much work. The most important thing is to buy a fresh cut of meat, and not a frozen one.
Spices can be varied, but the dominant flavor is the beef along with the port wine.

a large, thick-bottomed pot.
Serves: 6 hungry diners.
Time: 3-3.5 hours


quarter cup olive oil,
some flour,
2 kg veal shoulder pot roast - fresh,
6 peeled shallots,
about 600 grams fresh champignons,
4-5 small sweet potatos,
a bottle of dry red wine,
2 glasses of port - preferably a good one,
100 grams thick tomamto paste,
2.5 cups of beef stock,
3 tbsp sugar,
4 cloves of garlic,
2 tbsp salt,
1 tbsp black pepper,
a few grains of allspice,
5 bay leaves.

1. Heat the oil in a thick-bottomed pot, flour the cut of beef lightly and brown on all sides in the pot. this will seal the meat and prevent its juices from escaping while cooking. Remove the meat and put to one side.

2. Peel the sweet potatos and shallots and cut them into large pieces, and fry lightly in the pot until lightly browned, then remove from the pot.

3. Add the beef stock, red wine and port, and scrape the bottom of the pot with a wooden spoon. Add the tomato paste and sugar, stir and bring to a boil.

4. Add the meat and vegetables, garlic, mushrooms and spices and bring to a boil again. Lower the heat, and cook covered for 2-2.5 hours.
Recommended to serve with thick slices of fresh dark bread.
Recommended drink: dark ale or dry red wine.

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