Friday stew - Fredagsgryta

FRIDAY STEW
Fredagsgryta

This scrumptious meat stew is in every bit as good as it looks. The meat is cooked on low heat for a long time to get tender, and the vegetables are very tasty in the pot as well.

4 servings

14 oz to 1 lb boneless beef

2 to 3 carrots
2 onions
4 celery stems
½ small leek
3½ oz fresh mushrooms
2 tablespoons butter or margarine
2 crushed garlic cloves
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1/3 cup dry white wine
1 cup water
1 meat bouillon cube
2 tablespoons flour
1/3 cup cream, 15% fat

Cut the meat in even-sized cubes. Peel carrots and onion. Slice the carrots, celery, leek and mushrooms and chop the onions. Melt the fat in a frying pot and brown the meat on all sides until coloured. Add vegetables and garlic and sprinkle with thyme, salt and black pepper.

Pour on wine and water and crumble the bouillon cube. Cover and simmer for 1 to 1 ¼ hours or until the meat is tender. Stir the flour with the cream, stir it into the pot and boil for 5 minutes. Flavour to taste and adjust if necessary.

Serve with boiled potatoes or rice and shredded lettuce of some sort.

Enjoy!

Bella