Beef Stew | Recipe

Name: Beef Stew
Cook time: 195 min
Yield: 6 Personen
Ingredients: 1.5 kg beef braising steak; 2 onions; 7 cloves garlic; 4 large carrots; 500 g small potatoes; 3 tbsp oil; 1 tbsp balsamic vinegar; 2 tbsp tomato paste; 1 tbsp flour; 150 ml red wine; 500 ml beef stock; 400 ml water; 4 tbsp JS Meat & Roast Seasoning; salt; 6 sprigs parsley

Nils – Head Chef

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Cooking Time:

195 min

Difficulty:

Easy

Persons

Ingredients

4 tbsp

JS Meat & Roast Seasoning
1.5 kg

beef braising steak
2

onions
7 cloves

garlic
4

large carrots
500 g

small potatoes
3 tbsp

oil
1 tbsp

balsamic vinegar
2 tbsp

tomato paste
1 tbsp

flour
150 ml

red wine
500 ml

beef stock
400 ml

water
salt
6 sprigs

parsley

Method

Pat the beef dry with kitchen paper and cut into 3 cm chunks. Peel the onions, cut them in half and quarter each half. Peel the garlic and roughly crush the cloves. Wash and peel the carrots and cut them diagonally into 3 cm pieces. Wash and peel the potatoes and cut them in half lengthwise.

Preheat the oven to 190°C.

Salt the meat all over and brown in 3 batches. Heat 1 tbsp of oil in a large ovenproof pot over a high heat. Put the beef in the pot and fry on all sides so that it browns nicely. Remove each batch and set aside.

Reduce the heat slightly, add the onions and garlic to the pot and sauté for about 2 minutes. Add the balsamic vinegar and stir so that the sediment dissolves. Add the tomato paste and fry for another minute. Add the meat again and stir in the flour. Then deglaze everything with red wine and simmer for 2 minutes. Add the beef stock, the water and the Meat and Roast Seasoning. Then cover and put everything in the oven for 2 hours.

Remove the pot from the oven and add the potatoes and carrots. Cook for another 40 minutes until the vegetables are cooked.

Wash the parsley, pat dry, roughly chop and stir through. Season the stew with salt and pepper.

Nutritional information: (Per person)

Calories
530 kcal

Carbohydrates
22 g

Protein
57 g

Fat
22 g

Method

Preheat the oven to 190°C.

Remove the pot from the oven and add the potatoes and carrots. Cook for another 40 minutes until the vegetables are cooked.

Wash the parsley, pat dry, roughly chop and stir through. Season the stew with salt and pepper.

Nutritional information: (Per person)

Calories
530 kcal

Carbohydrates
22 g

Protein
57 g

Fat
22 g

Beef stew

Beef stew or goulash is an all-time winter classic! The meat is cooked in a red wine stock for 2 hours until it’s as soft as butter. This allows the diverse flavours of the Meat & Roast Seasoning to develop perfectly. You’ll enjoy the delicious aromas of this dish while cooking – and even more so when eating together with your friends or family!

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