Beef casarole; a recipe from the past.


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  • 800g stewing beef
  • 1 tray of carrot sticks
  • 3 cloves of garlic
  • 1 bunch young garlic
  • 2 tablespoons tomato sauce
  • 500ml red wine
  • 2 large potatoes
  • 200g wild mushrooms
  • 1 bunch of thyme
  • 2 onions
  1. Let the meat marinate in red wine for 3-4 hours before making the stew.
  2. In a pan, fry your chopped onions with the sliced garlic and tender garlic, chopped potatoes and carrots, when the vegetables are tender, add the drained meat, fry everything, add two tablespoons of tomato sauce and thyme.
  3. Cover the meat with the wine used in the maceration and let simmer for an hour, until the meat is tender.
  4. Serve the stew with wild mushrooms sauteed in a drizzle of olive oil.