Beef stew seasoned with thyme and vegetables

3 h

Type of dish: Meats, Main course

Temperature: Hot

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Chuck 1.214 kg

Pork belly 0.25 kg

Table salt 3.571 g

Plain flour 0.054 kg

Sunflower oil 0.054 l

Onion 0.071 kg

Carrots 0.071 kg

Garlic, bulb 0.643 ud

White wine 0.071 l

Natural mushrooms 0.286 kg

Dried thyme leaves 0.143 g

Marjoram 0.143 g

White stock 0.714 l

Tomato sauce 0.036 l

Diced vegetables 5.0 ud

Water 0.714 l

Bones 0.214 kg

Onion 0.071 kg

Carrots 0.036 kg

Green leek 0.357 ud

Powdered vegetable stock 0.036 kg

Onion 0.012 kg

Garlic, bulb 0.019 ud

Green pepper 0.007 kg

Diced tomato 0.048 kg

Sunflower oil 0.001 l

Table salt 0.017 g

Sugar 0.0 kg

Carrots 0.25 kg

Runner beans 0.179 kg

Frozen peas 0.143 kg

Table salt 2.857 g

Olive oil 0.036 l

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.

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