Stew with Beef Tenderloin

February 18, 2015

From: Navarra
Preparation Time: 50 min.
½ kg of tenderloin cut in cubes
¼ l of Mureda Merlot red wine
2 onions
2 leeks
1 carrot
A few drops of Módena vinegar
Meat broth
Small potatoes (ornament for the dish)
Carrots (ornament for the dish)
Olive Oil


In a casserole with a little bit of olive oil, add the chopped onion and let it cook until becoming brown. Add the chopped leeks and the carrot until becoming brown. Then, add salt and pepper on the meat cubes and pass them through the flour and fry them lightly. Next, add the vegetables and flambé them with red wine. Cover with the soup and add a few drops of vinegar and the pepper and let it boil in slow heat for 3 hours and a half. Passing this time, remove the pieces into a big dish. Grind the sauce and cover the meat. Add the potatoes and carrots as garnish once boiled al dente.

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