T
the_black_tie_diyer
Hi!
Spent some quality time in the kitchen this morning and just had a fantastic lunch
Hope you enjoy the recipe! 
1 Parsley root
1 Bundle of parsley
1 Arm of thyme
1.5kg good quality beef
4 Spoons of oil
3 Toes of garlic
Salt
Fresh ground pepper
2 Spoons flour
1 Bottle (0.7l) strong red wine
2 Bay leaves
400g Shallots
3 Carrots
400g White mushrooms
Juice of 1 Citron
150g Bacon
70g Tomato puree
-----------------------------
Create a bundle from the cleaned parsley root, parsley and thyme.
Cut the beef to large dices and sear in oil. Add pressed garlic, salt, pepper and dust with flour. Now add red wine, bay leaves and the bundle you created in the first step. Stew for 1.5hrs.
Clean the shallots, carrots, white mushrooms and cut them. Drizzle some citron juice over the mushrooms.
Roast the beacon for quite some time, until most of the fat is in your pan. Now add the charlottes and carrots, let it steam for a short time. Add 100ml of water and let it steam for 15minutes.
Add this to your pot with the beef. Add mushrooms and tomato puree. Stew this for another 15 minutes. Season to taste and remove your seasoning bundle and bey leaves.
It's really a wonderful stew, smells & tastes fantastic - if you leave the tomato puree and white mushrooms out, you can easily prepare this a day in advance - and then add them the day you want to serve it - and let it stew for the last 15 minutes. You can also freeze it per portion and keep it a while.
Coming home from a walk through the cold, snow & ice - then finding this on your plate = heaven.
Kind regards,
Oliver
Spent some quality time in the kitchen this morning and just had a fantastic lunch
Hope you enjoy the recipe! 1 Parsley root
1 Bundle of parsley
1 Arm of thyme
1.5kg good quality beef
4 Spoons of oil
3 Toes of garlic
Salt
Fresh ground pepper
2 Spoons flour
1 Bottle (0.7l) strong red wine
2 Bay leaves
400g Shallots
3 Carrots
400g White mushrooms
Juice of 1 Citron
150g Bacon
70g Tomato puree
-----------------------------
Create a bundle from the cleaned parsley root, parsley and thyme.
Cut the beef to large dices and sear in oil. Add pressed garlic, salt, pepper and dust with flour. Now add red wine, bay leaves and the bundle you created in the first step. Stew for 1.5hrs.
Clean the shallots, carrots, white mushrooms and cut them. Drizzle some citron juice over the mushrooms.
Roast the beacon for quite some time, until most of the fat is in your pan. Now add the charlottes and carrots, let it steam for a short time. Add 100ml of water and let it steam for 15minutes.
Add this to your pot with the beef. Add mushrooms and tomato puree. Stew this for another 15 minutes. Season to taste and remove your seasoning bundle and bey leaves.
It's really a wonderful stew, smells & tastes fantastic - if you leave the tomato puree and white mushrooms out, you can easily prepare this a day in advance - and then add them the day you want to serve it - and let it stew for the last 15 minutes. You can also freeze it per portion and keep it a while.
Coming home from a walk through the cold, snow & ice - then finding this on your plate = heaven.
Kind regards,
Oliver
