Autumn stew with wine - Vinkokt höstgryta

AUTUMN STEW WITH WINE
Vinkokt höstgryta

A hearty stew will warm you down to your toes on a chilly autumn evening – I know, it’s taboo to talk about autumn in spring, but it will come anyway, won’t it? It’s very suitable for freezing – in fact, both autumn and this stew is …

4 servings

1 lb boneless beef of thick flank

or rump steak, tenderized if possible
and necessary
2 teaspoons butter or margarine
2 tablespoons flour
2 cups meat bouillon
1 cup dry red wine
1 bay leaf
½ teaspoon dried sage
1 teaspoon dried thyme
2 large carrots
6 oz mushrooms
salt
black pepper

Melt the fat on medium heat in a large pot and brown the meat, cut in 2 x 2 cm cubes, for about 10 minutes. Dust with flour and brown for another 2 minutes. Add bouillon, wine and bay leaf and crumbled sage and thyme. Bring to a boil, lower the heat, cover and simmer slowly for about 1 hour or until the meat is tender.

Peel the carrots and cut them in 2 inch pieces. Trim and slice the mushrooms, add them to the pot with the carrots and flavour with salt and pepper. Put the lid back on and simmer for another 15 minutes, but the vegetables should still be a little “al dente”. Take up the bay leaf and serve immediately.

You can make this dish a few days in advance, but then you only simmer for 5 minutes when you have added wine and bay leaf, sage and thyme. Cover and chill quickly, then store in the fridge. Warm on medium heat for about 15 minutes until heated through and dilute with more bouillon if necessary.

Enjoy!

Bella