500 g of beef
2 beef knucklebones
30 g of butter
1 handful of fresh thyme
to taste salt and pepper
2 sprigs of rosemary
1 1/2 liters of water
1/2 cup of Madeira wine
3 tablespoons of red wine
500 g of beef
2 beef knucklebones
30 g of butter
1 handful of fresh thyme
to taste salt and pepper
2 sprigs of rosemary
1 1/2 liters of water
1/2 cup of Madeira wine
3 tablespoons of red wine
Cut the beef into chunks
Fry the beef in butter
Add the water gradually
Add thyme and bones
Simmer slowly for 1 hour and 30 minutes or until the beef is tender
Skim the fat
Return the beef to the pot
Let it cool
Store it in a sealed container
Refrigerate
After refrigeration, remove any formed fat from the surface
Seal tightly and store in the freezer
To reheat, place the frozen stew in a pot and simmer slowly
Season with wines
Before serving, add a pat of butter.
