Beef Carrot Stew

Ingredients

• 800 g beef (shoulder)
• 5 carrots
• 2 scallions
• 2 Garlic cloves
• 150 g smoked pork belly
• 2 ripe tomatoes
• 30 g clarified butter
• 1 tbsp Tomato Paste
• 300 ml dry red wine
• 1.5 l beef stock
• 2 Bay leaves
• 3 allspice berries
• 1 tbsp red peppercorns
• Salt
• pepper (ground)
• 0.5 bunch Parsley

Instructions

1. 1.

   Wash the meat, pat it dry, trim and cut into 3 cm cubes. Peel the carrots, scallions and garlic; slice the carrots into rounds and dice the scallions and garlic finely. Slice the pork belly into strips. Wash the tomatoes, remove stems, blanch, peel, quarter, core and dice the flesh. In a pot heat the clarified butter and sear the meat on all sides until browned. Remove and set aside, then add the vegetables to the pot.

2. 2.

   Sauté around the edges, add the tomato cubes and tomato paste, let it brown slightly, then deglaze with red wine. Pour in the beef stock, return the meat and add the spices, season with salt and pepper, and simmer over medium heat for 1½ hours. Wash the parsley, shake dry, pluck the leaves and finely chop. Taste the sauce again, sprinkle the stew with parsley, and serve straight from the pot.