Ingredients:
1.2 kg beef chunks, cut into 3 cm pieces
1 celery stalk, diced
250g pearl red onions, peeled
350 ml beef stock
150 ml white vinegar
Fresh herbs
Fresh herbs
75g unsalted butter
250 ml grapes juice
10 garlic cloves
Salt and freshly ground black pepper
plain flour, for dusting
6 people
20 Min.
180 Min.
Directions:
-
1
In a large heavy metal casserole dish (with a lid), fry the onions, celery and garlic in butter until translucent. Remove and reserve.
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2
Dust the meat with flour. Pop the pieces in a sieve and give them a jiggle to remove any excess flour. Fry the beef quickly in the same pot until browned on all sides. Remove and reserve each batch until the final batch is browned.
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3
Deglaze the pan with the vinegar, grapes juice and stock. Throw in the herbs, beef, garlic, celery, onions and stout.
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4
Season with salt and pepper and put the lid on the pan and place in the oven for 3 hours.
