- Timing: 30 min. prepare, 3 h cook/stew, total 3 h 30 min
- Portions: 3-4 (small)
- 17.6 oz (500 g) boneless beef;
- 10.5 oz (300 g) fresh mushrooms*;
- 8.8 oz (250 g) fresh carrots;
- 2 medium/big white onions;
- 3 medium garlic cloves;
- 2 cups (500 ml) mushroom broth;
- 3/4 cup (200 ml) dry red wine**;
- 2.8 oz (80 g) real butter;
- virgin olive oil;
- freshly grounded black pepper;
- pinch of salt;
- pinch of rosemary;
- pinch of cumin;
- 1 bay leaf.
* It’s best with boletus, however you can use champignons as well.
** I used Cabernet Sauvignon grapes wine.
- Cut beef into medium cubes and bake in a hot pan with a spoon or two of olive oil, for about 5-6 minutes, until ready. Then put it on a paper towel and let stay.
- Prepare vegetables: cut finely onions, grind garlic cloves, peel and grate carrots. Cut mushrooms as you like, you can cut into bigger pieces, it’s not a big deal.
- Heat a half piece of butter in a pan. Add onions, cook for 2-3 minutes and then add garlic. Then step-by-step start adding mushrooms. But remember not to crowd the pan. When all of your mushrooms are in a pan, add grated carrots and mix well. Add remaining piece of butter, let it melt and mix everything again.
- Add beef and vegetables mix from the pan into a pot. Add pepper, salt, rosemary, cumin (don’t put too much of cumin, because it’s a bit bitter) and mix them as well. Now pour mushrooms broth, red dry wine and add a bay leaf. Cook for 1015 minutes. Then bring everything to the oven pot (i used glassware). Preheat oven to 150 C degrees (300 F), add pot with a stew and cook for about 2-3 hours. Before serving make sure to pour juicy stew part on your garnish, then add meat with veggies – it’s really great, enjoy!
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