Braised Beef Stew by @cedriklorenzen

4h30

4 servings

🥩

0.8 kg

Beef shoulder

🍷

760 ml

Red wine

🍷

500 g

Red port

🧅

1.5

Onion

🥕

1.5

Carrot

🥬

2

Celery stalk

🧄

6

Garlic cloves

🥓

100 g

Smoked pancetta

🌿

8 sprigs

Thyme

⚫

8

Black peppercorns

🌿

2

Bay leaves

🫒

Olive oil

🥬

Leek

🍬

Brown sugar

🍶

Aged balsamic vinegar

🧂

Salt

⚫

Black pepper

  1. Combine
    • Beef shoulder
    • Red wine
    • Onion

    Combine the beef shoulder, red wine, red port, onion, carrot, celery stalk, garlic cloves, smoked pancetta, thyme, black peppercorns, bay leaves and a generous amount of olive oil.

  2. Cook
    • Beef shoulder

    Cook in the oven at 150°C/302°F for 3 to 4 hours, until the meat is fork tender.

  3. Strain

    Once the meat is fork tender, strain the stock juices and discard the solids.

  4. Dice
    • Onion
    • Leek
    • Carrot

    Finely dice a small half onion, a small nob of the white part of the leek, half a carrot, a stalk of celery, and a garlic clove, then gently saute them with a generous amount of olive oil.

  5. Reduce

    Add the stock juices and reduce until thick.

  6. Add
    • Brown sugar
    • Aged balsamic vinegar

    Add a bit of brown sugar if necessary and a small splash of aged balsamic vinegar.

  7. Season
    • Salt

    Season with salt and pepper.

Braised Beef Stew by @cedriklorenzen

4h30

4 servings

🥩

0.8 kg

Beef shoulder

🍷

760 ml

Red wine

🍷

500 g

Red port

🧅

1.5

Onion

🥕

1.5

Carrot

🥬

2

Celery stalk

🧄

6

Garlic cloves

🥓

100 g

Smoked pancetta

🌿

8 sprigs

Thyme

⚫

8

Black peppercorns

🌿

2

Bay leaves

🫒

Olive oil

🥬

Leek

🍬

Brown sugar

🍶

Aged balsamic vinegar

🧂

Salt

⚫

Black pepper

Preparation Steps

  1. Step 1/7

    Combine the beef shoulder, red wine, red port, onion, carrot, celery stalk, garlic cloves, smoked pancetta, thyme, black peppercorns, bay leaves and a generous amount of olive oil.

    🥩Beef shoulder
    🍷Red wine
    🍷Red port
    🧅Onion
    🥕Carrot
    🥬Celery stalk
    🧄Garlic cloves
    🥓Smoked pancetta
    🌿Thyme
    ⚫Black peppercorns
    🌿Bay leaves
    🫒Olive oil
    🍲Large pot

  2. Step 2/7

    Cook in the oven at 150°C/302°F for 3 to 4 hours, until the meat is fork tender.

    🥩Beef shoulder
    🍲Large pot

  3. Step 3/7

    Once the meat is fork tender, strain the stock juices and discard the solids.

    🧺Fine mesh strainer
    🍲Large pot

  4. Step 4/7

    Finely dice a small half onion, a small nob of the white part of the leek, half a carrot, a stalk of celery, and a garlic clove, then gently saute them with a generous amount of olive oil.

    🧅Onion
    🥬Leek
    🥕Carrot
    🥬Celery stalk
    🧄Garlic clove
    🫒Olive oil
    🔪Chef's knife
    🪵Cutting board
    🍳Sauté pan

  5. Step 5/7

    Add the stock juices and reduce until thick.

    🍳Sauté pan

  6. Step 6/7

    Add a bit of brown sugar if necessary and a small splash of aged balsamic vinegar.

    🍬Brown sugar
    🍶Aged balsamic vinegar
    🍳Sauté pan

  7. Step 7/7

    Season with salt and pepper.

    🧂Salt
    ⚫Black pepper
    🍳Sauté pan

Composition

Ingredients

Types

Meat, Alcohol, Vegetables, Herbs, Spices, Fats and oils, Sweeteners, Condiments

Ingredients

Beef shoulder, Red wine, Red port, Onion, Carrot, Celery stalk, Garlic cloves, Smoked pancetta, Thyme, Black peppercorns, Bay leaves, Olive oil, Leek, Brown sugar, Aged balsamic vinegar, Salt, Black pepper

Notes

Beef shoulder (secondary cut, i.e. shoulder piece), Onion (roughly chopped), Carrot (roughly chopped), Celery stalk (roughly chopped), Garlic cloves (crushed), Smoked pancetta (roughly chopped), Olive oil (generous amount, for the braise), Leek (small nob, white part only, finely diced, for the sauce), Brown sugar (a bit, if necessary, for the sauce), Aged balsamic vinegar (small splash, for the sauce), Salt (to season the sauce)

Allergens

Sulphites, Celery

Dietetics

Dietary regimen

High-Protein, Low-Carb, Egg-Free, Nut-Free, soy-free, Dairy-Free, Gluten-Free

Calories

520 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 10g, Fat: 28g, Fiber: 1.5g, Sugars: 5g

Nutritional Information

Minerals

Iron: 4.5mg, Zinc: 7mg, Potassium: 620mg, Sodium: 480mg

Vitamins

Vitamin B12: 3.2µg, Vitamin A: 450µg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

30 minutes

Cooking

4 hours 0 minutes

Overall

4 hours 30 minutes

Difficulty

Level

Hard (3/4)

Steps

7 steps

Equipments

Utensils

Fine mesh strainer, Chef's knife, Cutting board, Large pot, Sauté pan

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

to inform

Flavors

to inform

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (Store in an airtight container,Cool completely before refrigerating), freezer : up to 3 months (Store in a freezer-safe airtight container or bag,Thaw in the fridge before reheating)