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Beef stew

Beef stew with chicory and potato mousseline.

Wine tip: This Proventus (8509210) has beautiful aromas of ripe berries and a pleasant spiciness, the tempranillo grape comes into its own in this wine, well-balanced in flavor with a beautiful interplay between fruit and wood in the finish, which pairs perfectly with this beef stew. 

Ingredients

1kggoulash meat
1Flour
2Garlic
4sprigs of thyme
300gMushrooms
1Winter carrot
1Leek
1lStock
1yellow winter carrot
2bottles of red wine
1Tomato paste
5Onions

Preparation

  1. Marinate the goulash meat overnight in thyme, red wine, and onion.
  2. Scoop the meat out of the marinade and sprinkle with salt.
  3. Brown the meat in butter, then place it in a clean pan and sprinkle with flour.
  4. Deglaze the pan with tomato paste and add the marinade and garlic cloves. Make sure the meat is just covered with liquid.
  5. Cut the carrots into a coarse brunoise, the mushrooms into quarters, and the leek into half rings.
  6. Wait until the meat is cooked.
  7. Add the vegetables, in order: carrots, mushrooms, and finally the leek, together with the meat.
  8. Season with salt and pepper.
  9. Serve the beef stew with potato mousseline, charred mustard, and caramelized chicory.