180minutes, 150 of them waiting
522Calories
52gProtein
2servings
The braise for a Sunday. The meat is seared in batches, then it braises for two and a half hours in wine until it falls apart. The work is at the front, the rest is waiting.
Ingredients
Forservings
- 400 gStewing beef
- 300 mlRed wine, dry
- 200 mlBeef stock
- 150 gCarrots
- 150 gMushrooms
- 100 gOnion
- 40 gStreaky bacon, diced
- 20 gPlain flour
- 15 gButter
- 15 gTomato purée (1 tbsp)
- Garlic, thyme, bay leaf, salt, pepper
How to make it
- Render the bacon in the casserole and take it out. Pat the beef dry, salt it and sear it dark in two batches in the bacon fat, then take it out.
- Brown the onion and carrot pieces in the pot, fry the tomato purée briefly, dust the flour over.
- Deglaze with the red wine, scrape the base clean, then add the stock, meat, bacon, garlic, thyme and bay.
- Lid on, braise over the lowest heat or at 160 degrees in the oven for two hours.
- Fry the mushrooms in butter and add them for the last 30 minutes.
- Remove the bay and thyme stalks, season. Mashed potato or bread alongside.
One tip
On the second day it is better than on the first. That is why double the quantity pays off.
Nutrition per serving
| Calories | 522 |
|---|---|
| Protein | 52 g |
| Fat | 22 g |
| Carbs | 28 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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