Cinnamon and
clove beef stew by Keira Metz
Cooking time:
2 hours 40 minutes
Active time:
40 minutes
Complexity:
Average
Marinate meat for at least 10 hours
This is a recipe for stew from the Witcher universe. Here you will find step-by-step instructions for a dish that is perfect for a family dinner or a themed party, and other recipes from this series can be found here.
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5
Recipe "Beef stew with cinnamon and cloves from Keira Metz"
Ingredients for 4 servings
beef, stew pieces
600 g
dry red wine
350 ml
onions
2 pcs.
garlic
3 cloves
carrots
2 pcs.
ghee
3 tbsp. l.
pepper
to taste
salt
to taste
parsley
1/3 bundle
rye bread
3 slices
(optional) honey
1 tbsp
carnation
4 pcs.
cinnamon
1 stick
Step 1/13
Rinse the meat, remove large chunks of fat, cut into 2-3cm pieces and put in a bowl.
Step 2/13
Pour red wine, add peeled and chopped garlic (3 cloves), 4 cloves and a cinnamon stick. Stir.
Step 3/13
Cover the bowl with foil and refrigerate for at least 10 hours to marinate.
Step 4/13
Melt 1 tablespoon of melted butter in a pan. Add the chopped onion and fry over medium heat for about 5 minutes until lightly browned, stirring occasionally.
Step 5/13
Transfer the fried onions to a saucepan. Add about half a tablespoon more oil and carrots cut into thick slices or cubes. Fry for about 4 minutes and transfer to a saucepan as well.
Step 6/13
Next, follow the basic recipe.
Step 7/13
Drain the marinade along with the spices in the same saucepan. Put the mixture on a low heat.
Step 8/13
Melt the remaining oil (about 1.5 tbsp. l.) In a frying pan, increase the heat to maximum and, when the frying pan warms up well, put the meat. Pieces of meat should not come into contact with each other.
Step 9/13
Fry the meat on each side until ruddy, without stirring, but only turning. If juice is released from the meat, pour it into a pan with a marinade so that the meat is fried, not stewed.
Step 10/13
When the meat is browned, transfer it to a boiling mixture in a saucepan (the liquid should be hot) and add a little coarsely ground pepper.
Step 11/13
Simmer the covered beef over a low heat for 1.5-2 hours until the meat is tender. Stir occasionally and add water or beef broth if necessary if most of the liquid evaporates during cooking.
Step 12/13
About 20 minutes before the end of cooking, remove the cinnamon stick and cloves. Add more coarsely ground pepper and salt. If you want to sweeten the taste of wine sauce, add 1 tablespoon of honey. Stir and cook until the meat is tender and the sauce thickens.
Step 13/13
Serve the stew with a little chopped parsley and a slice of fresh bread.
Ingredients for 4 servings
beef, stew pieces
600 g
dry red wine
350 ml
onions
2 pcs.
garlic
3 cloves
carrots
2 pcs.
ghee
3 tbsp. l.
pepper
to taste
salt
to taste
parsley
1/3 bundle
rye bread
3 slices
(optional) honey
1 tbsp
carnation
4 pcs.
cinnamon
1 stick
Nutritional value per 100 g
Calories
236 kcal
Proteins
15 g
Fats
12 g
Carbohydrates
11 g
Saturated fat
6 g
Dietary fiber
1 g
Added sugar
2 g
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