Imagine; it’s cold and dark outside but you are sitting in your cozy kitchen with a nice glass of red wine and the smell of a lovely beef stew that has been simmering for 2,5 hours…. I cannot wait! By the way also a great dish for when you are cooking for a bigger group of guests.
Ingredients for 2 pers.:
- 400 gr beef rib
- 1 onion
- 2 cloves of garlic
- 500 gr fresh wild mushrooms
- fresh herbs like rosemary and thyme
- 2 bay leaves
- 300 ml red wine
- 50 ml unwhipped whip cream
- salt and pepper
- 10 gr flour
- 300 ml mushroom broth
How to prepare it:
Note: Prepping the dish is easy but it needs to simmer for about 2.5 hours, so take your time in prepping.
Peel and fine slice the onion. Peel the garlic, cut it in half and remove the root. Use the garlic to grease the beef, place the pieces of garlic inside the beef. Season the beef with some salt and pepper.
Chop the mushrooms into bite-sized pieces. Use a small piece of rope to bind the herbs.
Place a large pan on the stove, add some oil and heat it up. Once the oil is hot, add the onion and fry it for 2 minutes before adding the mushroom. Fry these for 5 minutes.
Now you can add the beef, quickly fry the meat on both sides. Add the red wine, the mushroom broth, the bay leaves and the other herbs.
Heat up the stove and once the broth is starting to boil you can turn down the heat and let the dish simmer for 2.5 hours. Turn the meat in the meantime.
Take the pan of the stove, take out the meat, if all is well it will fall apart on the fork. Cut it in thin slices. Filter the sauce and put it in a small sauce pan, place it back on the stove. Take the mushrooms out of the leftovers and place them over the meat.
Once the sauce is boiling you can add the whip cream, Stir well. Bind the sauce with some flour. Take the flour and add a bit of water, stir well and add the mix to the sauce. Heat up the stove and you will notice that the sauce will thicken slightly.
Poor some sauce over the mushrooms and the meat. Serve with some smooth mashed potatoes.
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