Thursday, March 25, 2010
My best beef stew
A while ago, I made a beef stew. I didn't realise it while cooking, but it turned out to be one of the best stews I had ever eaten. I immediately had to write down the recipe, and hopefully I (and you!) can re-create it. It's doesn't involve any special ingredients or fancy technique - it's just awfully good.
I served it with Smetana, which is similar to sour cream or crème fraîche. It has a higher fat content though, and it's super creamy. I used the one from Valio which happens to be lactose-free - not something I care about per se, but this is really super delicious and something I'll definitely have at hand for future soups and stews.
My best beef stew
140 g bacon
1 kg beef (I use Högrev which is from the front - I don't know the exact equivalent), in small dice
2 yellow onions
3 garlic cloves
oil for frying
400 ml red wine
7-8 large button mushrooms
4 carrots, sliced
2 bouillon cubes (I use a liquid, concentrated stock)
smetana to serve
Cut the bacon into dice, and fry in a heavy pot. Add the beef, a little at a time, and brown on all sides. In a separate frying pan, brown shallots, onions and garlic in a little oil - be careful to not let it burn. Add to the pot, along with the red wine.
Cut the mushrooms in smaller pieces, and fry in the same pan you used for the onions. Set aside.
Add enough water to the pot to just cover, and add the bouillon cubes or concentrated stock. Bring to a boil, then cover with a lid and lower the heat. Cook for one hour.
Add the mushrooms and the carrot slices. Bring to a boil again, cover with a lid and cook on low heat for another 45 minutes. At this point, everything should be very tender.
Serve with rice, fresh thyme and smetana (or sour cream, or crème fraîche).
Recipe in Swedish: