Beef stew with red wine

Name: beef stew with red wine
Cook time: 20 min
Total time: 260 min
Yield: 4
Cuisine: Italian
Ingredients: 2 onion; 2 dried laurel leaves; 5 juniper; 2 el dried rosemary; 1 kg beef rib Scale; 750 ml full red wine eg Chianti or Barolo; 400 g winter carrot; 4 stem celery; 25 g unsalted butter or margarine; 2 el traditional olive oil

Beef stew with red wine.

Ingredients

Kitchen Stuff

1 casserole
1 blender

Directions

Chop the onion. Put the onion, bay leaves, juniper berries and rosemary in a large bowl. Put the meat on it and pour the wine over it.
Leave to marinate in the refrigerator for at least 1 hour. You can also marinate longer; the flavors can then be absorbed even better.
Cut the carrot and celery into slices. Heat the butter and oil in a frying pan. Fry the winter carrot and celery for 5 minutes.
Add the meat and the marinade. Bring to boil. Allow to simmer for at least 3 hours on low heat, preferably on a flame distributor.
Remove the meat from the pan and place on a cutting board. Cover with aluminum foil.
Remove the bay leaves, juniper berries and rosemary and mash the vegetables and the marinade with a hand blender into a sauce.
Cut the meat into slices and add the sauce.