Beef Stew with Vegetables in Red Wine – *

(*) Beef stew with red wine and vegetables.

Put the onions in boiling water for one minute. Drain and cool. Cut off the roots and squeeze the onions out of their skins.

Season the meat with salt and pepper. Put plenty of olive oil in a large roasting pan. Sear the ragout in it in portions all around heartily. Remove from the roasting pan.

Add half of the red wine to the gravy and boil lightly. Later add the meat cubes and the onions. Add half of the thyme sprigs and drizzle with olive oil. Cover the roaster with a lid or aluminum foil. Meanwhile, place the ragout on the lowest shelf of the oven heated to 200 °C and cook for one hour.

In the meantime, peel the carrots, quarter them lengthwise and cut them into stalks about 3 cm long. Carefully clean the celery, cut away the ends of the stalks and also cut into stalks. After one hour of cooking, add the vegetables to the ragout form. If necessary, add a little wine. Steam everything for another 45 minutes.

Then add the peas. Pluck the remaining thyme from the branches and add it as well. Sauté until the meat is very soft to the touch. The Italians say that a ragout should be so tender that you can shred it with a fork.

Our tip: Use your favorite red wine for cooking!

Related Recipes:

Roulade of the Pork Loin with Red Wine OnionsPreparation (about 60 min): Cut the meat all around, season with salt and pepper. Remove the skin from the... Mediterranean Boiled BeefFor Mediterranean boiled beef, preheat the oven to 180 degrees. Season the meat with pepper and salt. In a... Roasted Monkfish Cutlet in Olive Crust with Olive Oil Sabayon and Potato and Tomato VegetablesMonkfish chops: Rinse the monkfish chops parried and prepared by the fishmonger and dry them well. Marinate... Rheinhessen Beef Juice RoastPlace beef with chopped bay leaves, diced onion, greens, cloves and thyme in a suitable bowl, pour red wine... Boiled BeefThe boiled beef is cleaned from excess fat, skin and tendons, washed and cooled and put into 2 to 2.5 liters... Roasted Leg of Lamb TurkishTime for marinating: 24 hours Duration of preparation. The day before preparation, remove the fat from the leg... Apple Lamb RagoutCool, rinse and dry the meat and cut into bite-sized cubes. Remove fat and tendons. Mix the cubes in a baking... Pork Fish Roulade with Red Wine Kohlrabi on Balsamic Vinegar LentilsDivide pork fish into four portions of 150 g each. Plate each piece thinly between 2 sheets of plastic wrap to... Beef RouladesFor the beef roulades first preheat the oven to 180 °C. Beat the beef cutlets, pepper them and coat them very... Vegetable Stew with Almond PestoNote: There are many varieties of pesto. But all pesto variations have one thing in common: they must be made...