Beef Stew

Ingredients

• 2 carrots
• 1 stalk leek
• 2 Garlic cloves
• 1 onion
• 1 kg beef stew meat (e.g., hip)
• 1 clove
• 2 Bay leaves
• 1 tsp peppercorns
• 1 tsp mustard seeds
• 1 tsp allspice berries
• 1 tsp juniper berry
• 1 sprig rosemary
• 0.75 l red wine
• 100 ml red wine vinegar
• Salt
• pepper (ground)
• 3 tbsp vegetable oil
• 1 tbsp butter
• 100 g Sour cream
• 1 sauce binding biscuit

Instructions

1. 1.

   Peel, clean, and roughly chop the carrots, leek, garlic, and onion; place them with the meat in a bowl. Add the clove, bay leaves, peppercorns, mustard seeds, allspice berries, juniper berry, and rosemary to the bowl. Pour in the red wine and vinegar, ensuring everything is well coated. Cover and refrigerate overnight.

2. 2.

   Remove the meat from the marination, pat it dry, season with salt and pepper. Heat oil and butter in a pot and sear the meat on all sides. Add some of the remaining marinade and let the meat simmer gently for about 2 hours, adding more marinade if needed. Lift the meat from the sauce, strain the sauce through a sieve, reduce to half, crumble in the sauce binding biscuit and dissolve it. Stir in the sour cream, taste, return the meat to the sauce, and serve.