Beef Ragout with Morels

Ingredients

• 1 kg beef stew meat
• 3 onions
• 2 Garlic cloves
• oil (for frying)
• 2 tbsp butter
• 400 g morel mushrooms
• 2 tbsp flour
• 250 ml meat broth
• 150 ml port wine
• 1 bay leaf
• Salt
• Pepper (freshly ground)
• 2 tbsp chopped parsley

Instructions

1. 1.

   Peel and finely dice the onions and garlic.

2. 2.

   Dust the stew meat with flour and sear in hot oil in batches. Remove from pot, brown the onions and garlic, return the meat, deglaze with port wine. Add a splash of broth, season with salt, pepper, add bay leaf, cover and simmer for about 1½ hours over low heat, stirring occasionally and adding more broth as needed.

3. 3.

   Meanwhile, clean the morels and sauté in hot butter, seasoning with salt and pepper. Finally stir them into the ragout, add parsley, adjust seasoning and serve.