Beef stew seasoned with thyme and vegetables

3 h
Type of dish: Meats
Temperature: Hot
Allergens
Gluten
Gluten
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Chuck 1.214 kg
Pork belly 0.25 kg
Table salt 3.571 g
Plain flour 0.054 kg
Onion 0.071 kg
Carrots 0.071 kg
Garlic, bulb 0.643 ud
White wine 0.071 l
Dried thyme leaves 0.143 g
Marjoram 0.143 g
White stock 0.714 l
Tomato sauce 0.036 l
Water 0.714 l
Bones 0.214 kg
Onion 0.071 kg
Carrots 0.036 kg
Green leek 0.357 ud
Elaboration
  • Make a white stock.
  • Season the diced meat with salt and pepper, then flour and sauté using the fat from the bacon. Set aside.
  • Sauté the vegetables (onion, carrot and garlic chopped into brunoise), then add the meat and allow it to sweat.
  • Add the white wine, let reduce and then add white stock covering the meat. Leave to cook until the meat is tender and the vegetables are soft.
  • Add the bacon and mushrooms sautéed and chopped into quarters and the tomato sauce.
  • Thicken if necessary adding diluted cornstarch and seasoning with salt, thyme and marjoram.

HOW TO PLATE UP

Nutritional information (1 portion)
Fiber 10.69 g
Saturates 29.91 g
Monounsaturated fatty acids 39.94 g
Polyunsaturated fatty acids 13.85 g
Cholesterol 183.03 mg
Calcium 192.37 mg
Iron 8.75 mg
Zinc 9.85 mg
Vitamin A 939.84 ug
Vitamin C 52.74 g
Folic acid 175.69 ug
Salt (Sodium) 884.44 mg
Sugars 17.13 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.