Beef stew with onion and port

Name: beef stew with onion and port
Cook time: 30 min
Total time: 345 min
Yield: 6
Cuisine: French
Ingredients: 250 g thin bacon strips; 800 g beef rib; 4 el wheat flour; 250 g winter carrot; 5 stem celery; 600 g onion; 375 ml tawny port; 2 beef broth tablet; 600 ml tap water; 1,5 kg floury potatoes; 250 ml Full Milk; 75 g unsalted butter or margarine

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)
1 potato masher

Directions

Preheat the oven to 140 ºC.
Bake the bacon strips in a frying pan in 5 minutes and scoop out of the pan. Cut the ribin pieces of 3 cm and put them in a plastic bag.
Add the flour and pepper and salt and shake the bag until the meat is evenly covered with flour. Fry the meat for 3 minutes in the bacon fat.
Cut the carrot into cubes of ½ x ½ cm (brunoise). Cut the celery into small pieces. Cut the onion into half rings.
Add the carrot with celery and onion to the meat and cook for 2 minutes. Add the port, bouillon tablets, the bacon and the water.
Bring to the boil and stir the cakes with a wooden spoon.
Scoop in the baking dish and put in the oven for about 5 hours.
Regularly check if there is enough moisture to stew the meat and vegetables. If necessary, top up with water.
Remove from the oven when the meat is so cooked that it almost falls apart. Increase the oven temperature to 200 ºC.
Meanwhile, peel the potatoes, cut into equal pieces and boil for 20 minutes until done. Drain, return to the pan and allow to evaporate for 2 minutes.
Heat the milk in a saucepan and add to the potatoes together with the butter.
Stamp with the puree mash and season with salt and pepper.
Divide the puree over the pot roast and put the dish for about 15 minutes in the oven until the puree is golden brown.