Beef stew in a cream and white wine sauce
Description
The recipe won't take much time. For this dish, it's better to use lean pork, not too thick cream, and choose meaty bacon. It will be tasty, filling, and aromatic. Serve hot.
Instructions
- 1
Step 1
Cut the bacon into strips and fry in a dry skillet until the fat renders. Brown the bacon, then add the chopped onion and celery together with the minced garlic. Sauté until lightly golden.
- 2
Step 2
Transfer the brisket with vegetables to a casserole dish for braising in the oven. In the remaining fat, sear the pork, cut into medium-sized cubes, until golden brown.
- 3
Step 3
Pour the meat with a mixture of white wine and water, and place in a preheated oven at 180 degrees for about 20 minutes. Do not cover with a lid.
- 4
Step 4
While the meat is stewing, brown the potatoes in the meat pan, cut side down.
- 5
Step 5
After 20 minutes, remove the brazier, sprinkle the meat with coarsely crushed pepper, add rosemary, and season with salt to taste. I always add a little sugar to the meat along with the wine.
- 6
Step 6
Place the fried potatoes in the oven and cook for another 20 minutes, covered with a lid and at a reduced temperature of 150 degrees.
- 7
Step 7
Then add the cream to the stew, gently mix and return it to the oven. Finish cooking the dish covered at 100 degrees for about another 15 minutes.
- 8
Step 8
Let the dish stand covered outside the oven for about 10 minutes, then serve hot, accompanied by fresh vegetables and herbs.