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Grass-Fed Beef Stew with Bacon and Root Vegetables
Plat

Grass-Fed Beef Stew with Bacon and Root Vegetables

2 h 30Pour 6Nutri-Score C€€€
par @dunkelds3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • grass-fed beef (cut into large cubes)Viandes1,2 kg
  • bacon (diced)Viandes150 g
  • grass-fed beef fat (for searing)Viandes30 g
  • clarified butterProduits laitiers30 g
  • potatoes (peeled and cut into chunks)Fruits et légumes800 g
  • onions (diced)Fruits et légumes2 morceaux
  • carrots (peeled and sliced)Fruits et légumes3 morceaux
  • celery (sliced)Fruits et légumes3 morceaux
  • mushrooms (quartered)Fruits et légumes250 g
  • garlic (minced)Fruits et légumes3 morceaux
  • wheat flour (for dusting the meat)Épicerie40 g
  • red wineBoissons300 ml
  • bone brothÉpicerie800 ml
  • cider vinegarÉpicerie15 ml
  • fresh parsley (chopped)Fruits et légumes15 g
  • fresh thyme (leaves picked)Fruits et légumes5 g
  • bay leafÉpices2 morceaux
  • salt (to taste)Épices8 g

par portion

Nutrition

362kcal

Glucides
18 g
Protéines
24 g
Lipides
22 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Cocotte
  • Poêle
  • wooden spoon

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5

  6. Add the potatoes

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

  7. Finish and serve

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