Beef and Small Onion Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h. 25 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 Tbsps Oil
- 1 ¾ ozs Bacon (thinly sliced)
- 18 ozs stewing Beef (or braising)
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 2 Tbsps tomato puree
- 1 Tbsp paprika
- 2 cups Beef stock
- 1 lemon (grated zest and juice)
- 1 Tbsp dark brown sugar
- 7 ozs canned Tomatoes
- 1 tsp rubbed marjoram
- 1 tsp Caraway
- 7 ozs Pearl onion
- salt
- peppers
- 1 Tbsp Corn starch (if needed)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Measuring cups, 1 weiter Pot mit Deckel, 1 Slotted spoon, 2 große Plates, 1 Sieve, 3 Bowls, 1 Kitchen scale, 1 Tablespoon, 1 Rolling pin, 1 Plastic wrap, 1 Fluted tart pan (ca. 28 cm Ø), 1 Fork, 1 Teaspoon, 1 Hand mixer
Preparation steps
1.
Heat 1 tablespoon oil in a flameproof casserole or large pan and cook the bacon until crisp. Drain on kitchen paper and set aside.
2.
Add the remaining oil to the pan and brown the meat on all sides over a fairly high heat (you may need to do this in batches). Remove the meat and set aside.
3.
Add the onion and garlic to the pan and cook gently until translucent. Add the tomato puree and cook briefly.
4.
Return the meat to the pan, sprinkle with paprika and stir in the beef stock, lemon zest and juice, sugar and tomatoes. Add the caraway, marjoram, salt and pepper, followed by the pearl onions. Cover and cook over a low heat for 1 1/2 - 2 hours until the meat is tender.
5.
If the sauce is too thin, mix 1 tablespoon cornflour with a little cold water and stir into the pan. Bring to a boil and cook for 2 minutes.
6.
Add the fried bacon to the casserole and serve garnished with parsley and marjoram.
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