Beef Stew in Red Wine Sauce

Cut the meat into 4 cm cubes. Dice the bacon and fry in a large saucepan with the heated oil. Add meat to the bacon form and fry over medium heat until brown all over.

Clean and dice the vegetables. Remove the peel from the garlic and onion and chop coarsely. Add everything to the meat and fry briefly. Season with salt and pepper. Pour the red wine and let it boil. Add kitchen herbs and steam everything together at low temperature for 2 to 2 1/2 hours.

Now lift the meat cubes out of the cooking pot with a ladle. Take out the herb sprigs.

Briefly mash the vegetables in the sauce with a blender, blending in the butter. Add the meat to the sauce and warm it up briefly one more time.

Serve the beef stew with the sauce on plates. Serve with potato rösti.

Christa Kummer

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also have a fresh taste!

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