1 1/2 kg of beef, cut into cubes
170 g of chopped bacon
3 tablespoons of olive oil
12 small onions, peeled
18 portobello mushrooms
1 medium onion, cut in half and quartered
3 large carrots, peeled and quartered
Salt and black pepper to taste
12 cloves of garlic, minced
2 tablespoons of chopped parsley
1 tablespoon of thyme
2 cups of red wine
2 cups of beef broth
1/4 cup of butter
1/2 cup of all-purpose flour
1 1/2 kg of beef, cut into cubes
170 g of chopped bacon
3 tablespoons of olive oil
12 small onions, peeled
18 portobello mushrooms
1 medium onion, cut in half and quartered
3 large carrots, peeled and quartered
Salt and black pepper to taste
12 cloves of garlic, minced
2 tablespoons of chopped parsley
1 tablespoon of thyme
2 cups of red wine
2 cups of beef broth
1/4 cup of butter
1/2 cup of all-purpose flour
1
In a large pot, brown the beef and bacon in the oil until golden. Reserve
In the same pot, sauté the onions, mushrooms, and garlic until they start to caramelize
Season with salt and black pepper
Fry quickly
Add the reserved meat, parsley, thyme, and broth
2
Cover the pot with the red wine and beef broth and simmer over medium heat for an hour or until the meat is tender
3
Melt the butter in a small skillet and add the flour
Remove the stew from the pot, leaving only the sauce
Add the mixture to the sauce and cook until it's smooth
Return the stew to the sauce and serve with roasted potatoes (see recipe on Claudia Cozinha's website).
