Rinderschmorbraten in Rotwein mit Wintergemüse

Zutaten

• 1 kg stewing beef (chuck or braising steak)
• 2 tbsp olive oil
• 2 onions, roughly chopped
• 4 garlic cloves, finely chopped
• 3 celery stalks, chopped
• 2 tbsp tomato paste
• 350 ml full-bodied red wine (e.g. Cabernet Sauvignon)
• 500 ml beef stock
• 3 winter carrots, in large pieces
• 2 parsnips, in large pieces
• 250 g mushrooms, halved
• 3 bay leaves
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Salt and pepper to taste
• Splash of balsamic vinegar (optional)
• A handful of fresh parsley, roughly chopped

Zubereitung

1. 1

   Cut the beef into roughly 4 cm cubes. Pat them dry with paper towels and season generously with pepper and salt.Heat a splash of olive oil in the braising pan over medium-high heat. Brown the meat in two or three batches on all sides. Remove the meat from the pan and set aside.Sauté the onion, garlic and celery in the same fat until soft, about 5 minutes. Stir occasionally so nothing burns.Add the tomato paste and cook for 2 minutes so the tomato flavor intensifies.Pour in the red wine and scrape up the browned bits from the bottom. Let the wine reduce for 3 minutes.Return the meat to the pan. Add the beef stock, bay leaves, thyme and rosemary. Bring everything to a boil.Reduce the heat, put the lid on the pan and let the stew simmer for 2 to 2.5 hours. The meat is done when it falls apart with a fork.After 1.5 hours, add the carrot, parsnip and mushrooms. This way they cook through without becoming mushy.Taste the sauce and season with salt, pepper and, if desired, a splash of balsamic vinegar for extra depth.Remove the bay leaves and the sprigs of thyme and rosemary. Serve the stew with mashed potatoes or bread to mop up the sauce. Sprinkle some fresh parsley over the dish for a bright finish.