Beef Stewed in Red Wine

1. 1 Stewing beefpack 600 g ≈ $11.36 145 g
2. 2 Dry red winepack 750 ml ≈ $9.00 75 ml
3. 3 Baconpack 200 g ≈ $2.91 20 g
4. 4 Button mushrooms≈ $7.50 per kg 80 g
5. 5 Onions≈ $1.60 per kg 50 g
6. 6 Carrots≈ $1.50 per kg 50 g
7. 7 Garlic≈ $10.00 per kg 4 g
8. 8 Dried thyme to taste
9. 9 Wheat flour 7 g
10. 10 Potatoes≈ $2.15 per kg 145 g
11. 11 Sunflower oil 7 ml
12. 12 Salt 2 g
13. 13 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut beef into large chunks, slice bacon³ into strips, and chop vegetables and mushrooms into medium pieces.

2. Fry the bacon³ for 3–4 minutes, then add the beef and brown on all sides for 7–8 minutes.

3. Add onion⁵, carrot⁶, mushrooms, and garlic⁷, cooking for 5 minutes until lightly colored.

4. Sprinkle in flour, thyme, salt, and pepper, stirring to coat and cooking for 1 minute.

5. Pour in 180–220 ml red wine and water, bringing to a gentle simmer.

6. Simmer covered on low heat for 2 hours until the beef is tender and the sauce thickens.

7. Boil potatoes¹⁰ separately for 20 minutes until soft, or add them as large chunks 30 minutes before the end of cooking.

8. Serve the beef with potatoes¹⁰ and a rich, thick sauce.