Beef and Mushroom Red Wine Stew
Ingredients
- 450 g (1 lb) ground beef
- 70 g (2.5 oz) mushrooms chopped
- 60 g (2.1 oz) carrot peeled and grated
- 25 g (0.9 oz) yellow onion chopped
- 5 g (0.2 oz) garlic finely minced
- 180 ml (3/4 cup) red wine
- 240 ml (1 cup) water
- 17 g (1 tbsp) tomato puree
- 20 g (0.7 oz) kale chopped
- 15 g (1 tbsp) butter
- 1 beef bouillon cube
- 1 bay leaf
- 1.5 g (2 tsp) dried thyme
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Instructions
1. Heat butter in a large pan over medium-high heat
2. Add ground beef season with salt and pepper and sear until browned breaking into small pieces
3. Stir in chopped onion and minced garlic cooking until onion softens about 3 minutes
4. Mix in tomato puree and cook for 1 minute
5. Add grated carrot kale red wine water beef bouillon bay leaf and dried thyme
6. Bring to a gentle simmer then cover and cook for 10 minutes
7. Add chopped mushrooms cover and simmer 5 minutes until vegetables are tender
8. Discard bay leaf and adjust seasoning if needed
9. Garnish with fresh parsley and serve with boiled potatoes and green beans
Tools
- frying pan
- utensils
- cutting board
- knife
- colander
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