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Cookery All recipes Beef stew with Parsley, Garlic and Shallots
Cookery All recipes Beef stew with Parsley, Garlic and Shallots | Beef stew with Parsley, Garlic and Shallots |
Beef stew with Parsley, Garlic and Shallots
Dish kind
Main dish
Ingredients
- 1.5 kg beef
- 1 kg of carrots
- 500g of smoked diced bacon
- 1 veal foot
- 2 bottles of red wine
- 3 tablespoons olive oil
- salt
- pepper
- 1 tablespoon of frozen Darégal Garlic
- 3 tablespoons of frozen Darégal Shallot
- 4 tablespoons of frozen Darégal Parsley
- 2 tablespoons ofThyme
Preparation
- Difficulty
- Preparation time
- Cost
Instructions
Serves 6
- Prepare the marinade the day before.
- Peel the carrots and cut them into thin rounds.
- Place them in a salad bowl.
- Add the olive oil, chuck steak, veal foot, diced bacon, carrots, shallots, garlic and thyme.
- Wet with the wine. Pepper.
- Marinate for 12 hours in the refrigerator.
- Drain the preparation.
- Filter the marinade.
- Preheat the oven to 180°C (Thermostat 6).
- Arrange the preparation in a casserole.
- Add the marinade.
- Sprinkle with parsley.
- Cook for 4 hours.
- Serve directly in the casserole. Accompany with fresh tagliatelles.
Discover the Darégal products used in this recipe:
