Stew with carrot

Name: stew with carrot
Cook time: 45 min
Total time: 225 min
Yield: 4
Cuisine: French
Ingredients: 700 g beef; 2 onion; 2 toe garlic; 2 winter carrot; 50 g unsalted butter or margarine; 100 g thin bacon strips; 3,5 dl Red wine; 4 dl tap water; tl fresh thyme; 2 dried laurel leaves; 1 meat broth tablet; 250 g Chestnut mushroom tray; 2 el cornstarch; 30 ml tap water

Beef rump stew with carrots, bacon strips, red wine, mushrooms and stew herbs.

Ingredients

Directions

Cut the meat into dice.
Chop the onions and garlic. Clean the winter carrot and cut into slices.
Heat the butter in the frying pan and fry the meat around brown. Fry the bacon for about 2 minutes.
Add the onion, garlic and carrot and cook gently for about 2 minutes. Sprinkle the meat with salt and pepper.
Put the wine, water, thyme and bay leaves in a pan. Crumble the bouillon tablet above it. Cover the meat and simmer for about 3 hours.
Clean the mushrooms with kitchen paper and cut into quarters. Heat butter in a frying pan and fry the mushrooms for about 5 minutes.
Add the mushrooms to the meat. Stir the cornstarch smoothly in a cup with water and stir the stewing liquid while stirring. Season with salt and pepper.