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Beef Stew with Demi-Glace Sauce

Custo $20, economizar $15

Fonte: Recommended by CookPal

  • 90 Min
  • 4 Porções
  • $20

INGREDIENTES

  • Meat

    • 🥩 600g beef short rib block

  • Vegetables

    • 🥕 1 carrot, cut into chunks
    • 🧅 1 onion, cut into wedges
    • 🍄 1 pack shimeji mushrooms

  • Dairy

    • 🧈 20g unsalted butter

  • Seasoning

    • 🧂 Pinch of salt and pepper
    • 2 tbsp all-purpose flour
    • 1 tbsp salad oil

  • Liquids

    • 💧 400cc water
    • 🍷 200cc red wine

  • Sauces

    • 1 can (280g) demi-glace sauce
    • 1 tbsp Worcestershire sauce

  • Garnish

    • 🌿 Chopped parsley, as needed

PASSOS

1

Cut the carrot into chunks, onion into wedges, and separate the shimeji mushrooms into smaller pieces.

2

Cut the beef into bite-sized pieces, season with salt and pepper, and coat with all-purpose flour.

3

Heat salad oil in a pot, sear the beef on medium heat until lightly browned. Add water and red wine, bring to a boil, skim off foam, cover, and simmer on low heat for 1 hour.

4

In a frying pan, heat butter and sauté the carrot, onion, and shimeji mushrooms on medium heat until coated with oil.

5

Add the sautéed vegetables, demi-glace sauce, and Worcestershire sauce to the pot. Simmer on low heat for 20 minutes, stirring occasionally.

6

Serve the stew in bowls and garnish with chopped parsley.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 30g
    Proteína
  • 25g
    Carboidratos
  • 20g
    Gorduras

💡 Dicas

Use high-quality red wine for a richer flavor.You can substitute shimeji mushrooms with button mushrooms if unavailable.Prepare the stew a day ahead for deeper flavors.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.