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beef & wine… more wine!
Prep Time30 minutes
Cook Time5 hours
Servings: 4
ingredients:
  • about 750 g lean beef for roasting/stewing
  • 1 onion
  • 150 g bacon
  • 1-2 cloves of garlic
  • some oil for frying
  • 2 carrots
  • 100 g mushrooms
  • 2 cans tomato purée (140 g)
  • 1-2 tsp sugar
  • 400 ml beef fond
  • 400 ml red wine
  • 2-3 bay leaves
  • 1 tsp dried thyme
  • 1 tsp ground sweet paprika
  • salt & pepper
equipment:
  • a slow cooker
how to:
  • Chop the onion & the bacon; start frying for about 5 min.
  • Optional: Add pressed garlic.
  • Add salt & pepper to taste.
  • Transfer everything in the slow cooker.
  • Cut the beef into pieces of about 3-4 cm & fry until slightly brown allover (in the same pan w/o cleaning).
  • Chop the carrots & the mushrooms & put into the slow cooker.
  • Add fried beef to the slow cooker.
  • Mix tomato purée w/ thyme & sweet paprika & sugar & pour into the slow cooker.
  • Pour the beef fond & the red wine in the slow cooker.
  • Add bay leaves.
  • Start the slow cooker on high temperature for at least 5 hours.
  • Discard bay leaves.
  • Add salt & pepper to taste.
  • Serve w/ roast potatoes, pasta, rice or just fresh baguette.
Notes
There will be a lot of delicious liquid - you may add some starch to thicken it if you like.
You may store the beef in your fridge for about 3-4 days.
You may freeze it; reheat in the microwave.