This stew is packed with flavors. Emagine the blend of beef, parsley, bacon, red wine and leek, all blended together in a pot, served with some good wine and bread. I think that I’l let the pictures talk for themself this time, even though the stew wasn’t so photogenic and I’m not such a good photographer.
I just wan’t to make a note to you! I doubled this recipe (since I’m a sucker for leftovers) without doubling the amount of liquid. That’s why I call it a stew, and not a soup, which it probably should have been called.
Enough for 4 persons
400 g beef meat, like prime rib
1 bundle of parsley
2 tbsp butter
2 tbsp tomato paste
1 tsp thyme
1/2 tsp salt
1/3 tsp balck pepper
2 bay leaf
2 dl red wine
8 dl meat stock
100 g fresh mushrooms
120 g bacon
2 cloves of garlic
Cut the meat into pieces, peal and chop the onion and chop the steams of the parsley (save the rest for garnishing). Brown the meat in a pot with butter and add onion, parsley steams, tomato paste, thyme, salt, pepper, bay leaf, red wine and stock. Let the stew cook for at least one hour.
Peal and chop poatoes and carrots. Add to the stew and let it boil for another 15 minutes.
Rinse and chop the leeks and mushromms. shred the bacon and the fry these three ingredients in a pan on the side. Add the crushed garlics as well. When the bacon and vegetables are fried, add them to the stew.
Serve the stew with some good red wine and a nice slice of bread or two. Enyoj!