Stewed beef
Description
Step-by-step recipe for preparing a luxurious beef dish with bacon and mushrooms in red wine. French cuisine
Instructions
- 1
Step 1
Heat a large skillet and add 1 tablespoon of goose fat. Sear the beef until golden brown (3-5 minutes). Then turn the meat over and continue cooking until fully done. You can add more fat if necessary. Transfer the meat to a dish.
- 2
Step 2
In the same skillet, sauté the bacon, shallot, mushrooms, and garlic until lightly golden. Mix in the tomato paste and cook for several minutes, stirring. Return the beef to the skillet.
- 3
Step 3
Pour in wine and 100 ml of water. Bring to a boil and stir with a wooden spoon.
- 4
Step 4
Preheat the oven to 150°C. Take a large pot. Make a "cartouche" out of foil as shown in the picture. Place the meat into the "cartouche". Cook for 3 hours.
- 5
Step 5
Now, cut the celery into cubes to make a purée. Heat olive oil in a large skillet. Sauté the celery for 5 minutes. Season with salt and pepper. Add rosemary, thyme, bay leaf, and cardamom. Pour in 200 ml of water. Cover with a lid and simmer over medium heat for 25–30 minutes.
- 6
Step 6
After 30 minutes, the celery should be soft and most of the water evaporated. Drain the remaining liquid. Remove the herb sprigs and bay leaves. Mash the celery into a puree. Drizzle with olive oil and season with pepper to taste. Serve the beef on plates with a generous portion of the puree.