hello my lovely peeps!
I thought winter was gone, like most of us did. But winter hit us yet again. The grass outside my window is once again white and the spring jacket has once again been shoved into the back of my closet and my winter jacket is currently hanging on a prime spot.
What’s better than a warm and hearty Meat stew as the winter has decided to make reappearance into our lives. My lovely grandma inspires this recipe, she used to make the best meat stew when I was growing up, and what’s better during this cold and prolonged winter than a traditional family stew to keep us warm.
2.5 pounds /1 kg boneless meat chunks
2 yellow onions
1 garlic clove
1 Rosemary branch
10 whole allspice seeds
3 bay leaves
1 cup/ 2,5 dl good quality red wine
4.2 cups/ 10 dl beef stock
1 Tbsp. Flour
- Peel and chop onions in large chunks. Peel garlic and cut it into small pieces. Peel carrots and cut into one- inch chunks on a diagonal.
- Brown meat in butter in a pan.
- In a cast iron pan, melt 1 table spoon of butter, add onion and garlic let cook for 5 minutes or until soften and golden. Add the carrots and stir.
- Add the meat and powder with 1 tbsp. of flour. Give it a good stir.
- Add the wine and let cook for 3-5 minutes on low heat.
- Add the meat stock and spices and rosemary.
- Cover with a lid and let cook on a low heat for 1-3 hours or until the meat is tender. Stir occasionally.
- Taste with salt and pepper
- Serve directly from the pot with boiled potatoes and pickled beets.