Stewed beef with potatoes, sweet potatoes and asparagus
4 servings
200 minutes
This is how they cook stew in the Khleb Nasushny chain. This is a simple recipe, the proportions of which can be intuitively moved in any direction: you can add more meat or more vegetables, as you like. The main thing is to choose the right meat - it should be a shoulder or a sirloin. The meat will have to simmer for a long time, in the end it will be very tender and will almost fall apart into fibers. Recipe from the chef of Khleb Nasushny Evgeny Vasilenko.
1
Cut celery, carrots, and onions into small slices of 1.5 cm.
- Celery: 300 g
- Carrot: 300 g
- Onion: 300 g
2
Cut the beef and fry it in vegetable oil with celery, carrots, and onions.
- Beef: 1 kg
- Celery: 300 g
- Carrot: 300 g
- Onion: 300 g
- Vegetable oil: 16 ml
3
Transfer the meat with sautéed vegetables to a baking dish. Pour in dry wine and bake at 130 degrees for 3 hours.
- Beef: 1 kg
- Celery: 300 g
- Carrot: 300 g
- Onion: 300 g
- Dry red wine: 500 ml
4
Roast the asparagus cut into 4 pieces, sweet potato, and potato separately in the oven. Add rosemary, crushed garlic, and butter, as well as salt, pepper, and thyme. Bake everything together for 20 minutes.
- Green asparagus: 200 g
- Potato: 560 g
- Sweet potato: 200 g
- Thyme: 1 sprig
- Salt: 4 g
- Ground black pepper: 2 g
- Butter: 25 g
5
Serve the cooked meat with stewed vegetables.