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Herb tartlet with beef stew and potato cream

In this dish, we serve the Regiorund beef stew in a herb tartlet and top it with a potato cream.This dish pairs perfectly with a spicy and intense red wine such as the Meio Queijo Reserva Douro Tinto.

Ingredients

Flat-leaf parsley
Chives
Sage
Savory pie dough
green herb panko
Egg yolk

1kgbeef chuck
25gCold butter
2units.itemsOnions
400gParsnip
2Meat seasoning
200gBacon strips
750mlChicken stock
150mlMedium Sherry

Potato gratin

Preparation

  1. Unroll the dough and cut into two pieces.
  2. Cover one side with fresh herbs.
  3. Pound the panko finely and sprinkle it over the dough.
  4. Place the second sheet of dough on top.
  5. Place baking paper on top and roll out thinly so the two sheets stick together.
  6. Cut out to the desired size.
  7. Fold the dough over the back of a round silicone mold and bake at 170ÀöC for about 20 minutes until crispy.
  8. After baking, brush with egg yolk and sprinkle with the pounded panko.
  9. Place in the oven for 6 minutes at 100ÀöC.
  10. Ready to use.

  1. Cut the meat into 2 cm pieces.
  2. Heat the butter in a casserole, season the meat with salt and pepper, and brown in 2 batches for 10 minutes on all sides.
  3. Meanwhile, cut the onion into half rings, peel the parsnip, and cut into 2 cm pieces.
  4. Remove the meat from the pan and sauté the onion, parsnip, meat spices, and bacon for 5 minutes, stirring over medium heat.
  5. Return the meat to the pan and add the stock and sherry.
  6. Bring to a boil over high heat.
  7. Let simmer for 3 hours on low heat without a lid.
  8. Make sure the sauce thickens well. Stir regularly.
  9. Remove the pan from the heat when the meat is tender.
  10. Spoon into the pastry cases.

  1. Blend the potato gratin until smooth in the food processor.
  2. Heat in a pan.
  3. Using a piping bag, pipe a rosette onto the tart and lightly torch with a blowtorch.