A slow-simmered beef stew in red wine with carrots, onions, and aromatics, finished with a silky sauce enriched with butter and redcurrant jelly. Serve with fresh tagliatelle or crusty bread.
Peel the carrots and cut into large chunks, peel and quarter the onions, cut the white part of the leek into chunks, and lightly crush the garlic cloves.
Place the pieces of meat in a large container with the vegetables, season with salt and pepper, add the thyme and bay, then pour in the red wine and beef stock (or a little water) to cover.
120 minDrain the meat after marinating and preheat the oven to 200 °C.
Heat the oil in a large, very hot skillet and sear the meat in batches over high heat until browned, working in stages to brown each side well.
5 min648 kcal
58 g
24 g
32 g
117% RI
9% RI
7% RI
46% RI
30% RI
17% RI
37% RI
79% RI
12% RI
62% RI
27% RI
88% RI
11% RI
0% RI
10% RI
14% RI
0% RI
17/17 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
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Deglaze the pan with a little marinade liquid, scraping up the browned bits, then pour this liquid into the Dutch oven with the other ingredients.
Dust the seared meat with flour, then place the pan in the oven for a few minutes to brown the flour (about 10 min), then pour the contents into the Dutch oven.
10 minAdd a little water or stock if needed, bring to a simmer, then let gently cook in the Dutch oven for 1 h 45 to 2 h until the meat is very tender.
120 minTo finish the sauce (optional), take a little of the cooking liquid, reduce it with the blueberries or blackberries and a spoonful of sugar until syrupy, then add the redcurrant jelly to balance the acidity.
Whisk in a few small knobs of butter to make the sauce glossy and silky, then return the meat and carrots to the sauce to coat.
Adjust seasoning, grind over fresh pepper, and scatter with chopped parsley or chervil before serving.
