A simple and comforting stew recipe that's perfect for the coldest nights.
|4||carrots, cut into large pieces||400 g|
|3 stalks||celery, cut into large pieces||220 g|
|2||onions, finely chopped||400 g|
|3 cloves||garlic, finely chopped|
|1.2 kg||blade pot roast, rib roast or shoulder cloud|
|1 1/2 tbsp||olive oil||23 mL|
|1/2 cup||white wine||125 mL|
|1 tsp||cornstarch||3 g|
|2 tsp||herbes de Provence||2 g|
|1 1/3 cup||beer, red type||330 mL|
|2/3 cup||demi-glace sauce||170 g|
|ground pepper to taste [optional]|
|1 pinch||salt [optional]||0.2 g|
Before you start
A baking or casserole dish with a tight-fitting lid is necessary for this recipe.
- Preheat the oven to 160ºC/325ºF.
- Prepare the vegetables: Cut the carrots and celery stalks into large pieces (about 2-3 cm thick). Finely chop the onion and garlic. Leave the meat whole.
- Heat the oil in a thick-base roasting pan over medium heat. Brown the meat thoroughly on each side until golden, 7-8 min total. Take the meat out and set aside.
- Add the onion and garlic to the pan and sauté 3-4 min until translucent. Add the other vegetables and cook 2-3 min, then deglaze with the wine 1 min. Add the cornstarch and the herbs, then pour in the beer and the sauce demi-glace. Bring to a boil, then put the meat back into the pan. Add salt and pepper to taste.
- Cover then cook in the middle of the oven until the meat is very tender (about 2 h 30 min per kilo of meat).
- Serve the with the cooking juices.
This stew can be made a few days ahead and reheated over moderate heat.
Nutrition Facts Table
per 1 serving (310g)
% Daily Value
ClaimsThis recipe is :
- Free :
- Added Sugar
- Excellent source of :
- Niacin, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin K, Zinc
- Good source of :
- Folacin, Iron, Magnesium, Phosphorus, Vitamin B2, Vitamin B6
- Source of :
- Calcium, Copper, Fibre, Manganese, Pantothenic Acid, Vitamin B1, Vitamin C, Vitamin D, Vitamin E
- Low :
|Meat and Alternatives||3|