Beef Stew with Red Wine
A hearty beef stew with fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g beef (pre‑cut, shoulder)
- 150 g Carrots
- 300 g onions
- 2 Garlic cloves
- 150 g fresh dates
- 3 tbsp Raisins
- 200 g chickpeas (canned)
- 2 tbsp clarified butter
- 1 tbsp Tomato Paste
- 200 ml dry red wine
- 200 ml beef stock
- 0.5 tsp ground cinnamon
- a pinch ground cardamom
- a pinch ground coriander
- a pinch ground cumin
- a pinch allspice powder
- Salt
- black pepper (ground fresh)
- 300 g instant couscous
- 400 ml Vegetable broth
Instructions
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1.
Wash the meat, pat dry and cut into bite‑sized pieces. Peel the carrots and dice them 1 cm cubes. Peel and finely chop the onions and garlic. Pit the dates. Soak the raisins in lukewarm water. Rinse the chickpeas under a sieve and drain well.
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2.
Brown the meat in a hot pot with melted clarified butter all over, then remove and set aside.
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3.
Sauté the onions and garlic in the pot fat until translucent, add the carrots and stir in the tomato paste. Deglaze with wine, pour in the broth, return the meat and simmer on medium heat for about 1 hour. Add the spices, raisins and dates and simmer another 15 minutes. Finally add the chickpeas and cook for 10 more minutes. Season with salt and pepper.
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4.
Place the couscous in a bowl, pour over the boiling broth and let it swell for about 10 minutes.
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5.
Fluff with a fork, plate, spoon the seasoned stew on top and serve immediately.
