Beef stew marinated in red wine with onions and mushrooms
One other piece of meat that we bought yesterday at the Lindenhoff farm is a large bit of beef. I have no idea how you call meat that goes into a stew in English but we call this particular piece of meat a sukadelap. It’s not suitable to eat without preparing it for a couple of hours and you have to be careful to remove some of the tendons that are in the meat. In any case; with the weather being all gloomy and rainy these last few days it was definitely the perfect time for a good stew. When we were in France for our cooking class we also made a beefstew and I more or less followed the same method as we did then. To go with the stew I wanted to do something a little different with the mashed potatoes and I decided it would be really nice to have celeriac with those.
So I bought one piece of the ugliest vegetable in the world.. 🙂 It does look very weird if you take a closeup shot, doesn’t it? So how did I prepare the beef? I made a recipe for you, but really you can add loads of other stuff to it if you want. Just follow your tastebuds!
Beef stew marinated in red wine with onions and mushrooms
Ingredients
- 500 gr of beef
- 2 large onions
- 3 cloves of garlic
- 2 bay leaf
- chestnut mushrooms approx. 250 gr
- small pieces of bacon
- half a liter of red wine
FOR THE MASH
- 1 Celeriac
- equal amount of potatoes peeled and cut into chunks
- about 100 ml double cream
- 1 part of butter
- nutmeg salt and pepper to taste
- Cut the meat into small chunks, making sure to remove any bits of tendon you can find. Put them in a bowl and pour the wine over the meat making sure it is all submerged. Leave to marinate in the red wine for at least half an hour but preferably a little longer. In the meantime cut the onion into fairly large chunks but not too large (I left mine a little to large!). You can put the cloves or garlic in without cutting them.
- Preheat your oven to 150C.
- Toss onions and garlic and your laurel leaves into a Dutch oven or cast iron pan
- Remove the beef from the wine after marinating and transfer all the wine to your pan. Dry the beef with kitchen towel and quickly brown them in a little butter and transfer to your pan as well. Make sure to season the beef while you are browning it with pepper and salt.
- Once everything is in mix it all and put the pan into the oven. Leave for at least 2 hours to simmer in the oven and stir occasionally. About half an hour before it is ready, add the mushrooms and the bacon. Season where necessary to taste.
MASH
- Clean the celeriac and cut into pieces, roughly the same size as you are cutting your potatoes. Put them all in a pan with water and salt and boil until they are soft enough to mash. Mash them together well, adding cream and butter in there. Season with salt, pepper and nutmeg. I think this would also be fantastic with a little cheese mixed in, but since Tom is not the cheese lover I would like him to be; I left that out.... But try it and let me know what you think! I loved the addition of the celeriac to the mix and it also increases your vegetable intake without overdoing it... 🙂
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
25 comments on “Beef stew marinated in red wine with onions and mushrooms”
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Yes, it’s definitely a weather for stews over here too.
And I’ve got 2 celery roots I bought at a farm… 3 weeks ago! I should use them as soon as possible. I’ve been thinking about mashed potatoes with celeriac. Your post is like a nudge for me to do it!
so perfect for the cooler days of autumn. i can really taste the full bodied taste in this and with the mash – delicious!
a good combination.
A wonderful stew! I love that combination.
Cheers,
Rosa
Looks like a really gorgeous stew which can serve as a base to add on other things… but I’m thinking simple is better! Yum!
Just loved that steaming bowl… 🙂
wow! That bowl looks amazing!
You managed to capture stew in the most delicious and mysterious way… I am so enjoying the pictures, especially the first one. Thumbs up, Simone!
Sawadee from Bangkok,
Kris
Beef stew has to be one of the most hearty and satisfying fall/winter foods. I never even think about it until there’s a chill in the air. Looks just delicious.
I love stew and the first picture looks gorgeous!
Ah, comforting stew! It sounds wonderful! And what a coincidence, I’m making celeriac mash tonight. Btw, congrats on making celeriac, one of the ugliest vegetables ever, look good in a photograph!
So delicious and comforting, Simone! 🙂 I love beef stew!
haha yes, that’s one ugly veg! I’ve been cooking a lot of stews too. This looks so comforting!
Such a comforting meal! i wish someone would cook that for me now!! Love the first photo Simone. the DOF is just perfect!
As a lover of beef stews Simone, this looks fantastic! The celeriac mash is a great idea too! Love that first shot. So comforting and warm.
This sounds and looks totally delicious!
I love stews and in Greece we use that type of cooking a lot. I suspect it is because we were (and are) a poor nation so we could not afford more expensive cuts. I love what you did with the meat, but the celeriac mash is even more exciting. Such a tasty root vegetable celeriac and a bit underrated.
Cold and rainy here and that whiff of smoke from that bowl is very enticing.
I love celeriac and you’re right; it is such an underrrated vegetable. I’ve only really re-discovered it last year while making a soup for christmas and ever since I love using it!
My mom loved to make beef stew when I was young. I never made a beef stew with wine myself. Would be nice with our cold days.
Lovely pictures first of all! I love the winter hue of the photos. I still have to get my head around celeriac!!!
Now you’ve got me craving warm, hearty comfort food… I can imagine that this dish would be amazing made with seitan, too. 😉
We’re having some odd, chilly nights this week, and slow-cooked stews sound pretty great right now. The potato and celeriac mash looks delicious too!
Oh that’s just perfect for these cool days here in Mexico. Yes, we also have cool (not cold, mind me) days in this part of the world. Hehe. Sorry I haven’t been a regular visitor lately, but I’m still trying to organize my life in this crazy city.
Cheers my friend!
Oh, that beef stew looks very tasty. I would add more paprika to make it more colorful. Adding mushroom and red wine…very elegant.
Joe