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Grass-Fed Beef Stew with Bacon and Root Vegetables
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Grass-Fed Beef Stew with Bacon and Root Vegetables

2 h 30 minPara 6Nutri-Score C€€€
de @dunkelds3 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • grass-fed beef (cut into large cubes)Carne1,2 kg
  • bacon (diced)Carne150 g
  • grass-fed beef fat (for searing)Carne30 g
  • clarified butterLácteos30 g
  • potatoes (peeled and cut into chunks)Frutas y verduras800 g
  • onions (diced)Frutas y verduras2 piezas
  • carrots (peeled and sliced)Frutas y verduras3 piezas
  • celery (sliced)Frutas y verduras3 piezas
  • mushrooms (quartered)Frutas y verduras250 g
  • garlic (minced)Frutas y verduras3 piezas
  • wheat flour (for dusting the meat)Despensa40 g
  • red wineBebidas300 ml
  • bone brothDespensa800 ml
  • cider vinegarDespensa15 ml
  • fresh parsley (chopped)Frutas y verduras15 g
  • fresh thyme (leaves picked)Frutas y verduras5 g
  • bay leafEspecias2 piezas
  • salt (to taste)Especias8 g

por ración

Nutrición

362kcal

Carbohidratos
18 g
Proteínas
24 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Sartén
  • wooden spoon

paso a paso

Preparación

  1. Render the bacon

    • Heat the beef fat and clarified butter in a Dutch oven.
    • Add the bacon and cook until crisp and the fat has rendered out.
    • Remove the bacon and set aside, keeping the fat in the pot.
    Paso 1

  2. Sear the beef

    • Pat the beef cubes dry and dust them with the flour.
    • Sear the beef in the hot fat in batches until deeply browned on all sides.
    • Set the seared beef aside with the bacon.
    Paso 2

  3. Soften the vegetables

    • Add the onions, carrots and celery to the pot and cook until softened.
    • Stir in the garlic and mushrooms and cook until the mushrooms release their liquid.
    Paso 3

  4. Deglaze

    • Pour in the red wine and cider vinegar, scraping up the browned bits from the bottom.
    • Let the wine reduce by about half.
    Paso 4

  5. Simmer the stew

    • Return the beef and bacon to the pot.
    • Add the bone broth, thyme and bay leaf, then season with salt.
    • Bring to a gentle simmer, cover and cook until the beef is tender.
    Paso 5

  6. Add the potatoes

    • Add the potatoes to the pot.
    • Cover and simmer until the potatoes are tender and the sauce has thickened.
    Paso 6

  7. Finish and serve

    • Remove the bay leaf and taste for salt.
    • Scatter over the fresh parsley and serve hot.
    Paso 7
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