Ingredients for the stew are first seared in a thick, preferably cast iron skillet, and then transferred to a pot to simmer covered.
Ingredients
- 1 kg stewing beef (such as chuck)
- 150 g bacon
- 1 onion
- 3 cloves of garlic
- 2 tablespoons all-purpose flour
- 1 and 1/2 cups red wine
- 1 cup water
- 1/2 cup orange juice
- 1 carrot
- a few slices of dried porcini mushrooms
- 1 bay leaf
- 1 teaspoon rosemary
- 1 teaspoon thyme
- several mushrooms
- 1 tablespoon butter
Preparation
Cut the meat into small 2 cm cubes, season with salt and pepper, and set aside.
In a skillet, place the diced or cubed bacon and render over moderate heat for about 7 minutes until lightly browned. Remove with a slotted spoon and transfer to a pot.
In the rendered fat in the skillet, add the chopped onion and sauté over medium heat. Towards the end, add grated garlic and sauté briefly, then transfer to the pot with the bacon.
Next, sear the beef cubes on all sides in batches, ensuring the skillet remains hot. Transfer each batch to the pot. After searing the beef, sprinkle flour over the skillet and lightly brown it while stirring with a wooden spoon. Gradually pour in the wine, stirring with a spoon until the flour dissolves and thickens. Pour this mixture into the pot.
Place the pot on the stove and bring to a boil, gradually adding water and orange juice. Also add peeled and chopped carrot, dried porcini slices, bay leaf, rosemary, and thyme. Season with salt and pepper.
Cover with a lid and simmer over low heat until the meat is tender, about 2 hours.
Finally, add mushrooms sliced and fried in butter on a clean skillet.
