Beef Stew with Mulled Wine Sauce

Ingredients

• 1.4 kg beef shoulder
• Salt
• pepper (ground)
• 2 carrots
• 0.25 celery
• 1 vegetable onion
• 2 Garlic cloves
• 30 g clarified butter
• 1 tbsp Tomato Paste
• 500 ml dry robust red wine
• 1 l beef stock
• 2 cardamom pods
• 3 Cloves
• 1 cinnamon stick
• 1 star anise
• 1 vanilla pod (mash)
• 3 bay leaves
• 2 tbsp flour
• 2 Tbsp softened butter

Instructions

1. 1.

   Wash the meat, pat it dry and season all sides with salt and pepper. Peel and roughly cube the carrots, celery, onion, and garlic.

2. 2.

   Heat the clarified butter in a roasting pan and sear the meat on all sides. Remove, set aside, and add the vegetables to the pan. Sauté for 4-5 minutes while turning, add the tomato paste, let it brown briefly, then deglaze with half of the red wine. Reduce completely, breaking up the fond, and pour in the remaining wine and beef stock.

3. 3.

   Return the meat to the pan, cover, and simmer over medium heat for 1½–2 hours. Add the spices and continue to cook for another hour.

4. 4.

   Remove the finished meat from the sauce and keep warm. Strain the sauce through a fine sieve into another pot, bring to a boil, and thicken with a beurre manié (equal parts flour and softened butter). Slice the meat onto a plate, drizzle with sauce, and serve with fresh spaetzle.