Course Type
Dinner
Dietary Restrictions
None
6 Servings
Ingredients
1 kg beef stewing meat (as a substitute for Foglet)
2 tablespoons vegetable oil
1 onion, diced
2 carrots, sliced
2 potatoes, cubed
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1 liter beef broth
1 cup red wine (optional)
Crusty bread, for serving
Cooking Utensils
Large pot/Dutch oven
Sharp knife
Cutting board
Wooden spoon
Instructions
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef and brown on all sides, then remove from the pot and set aside.
3. Add the onion, carrots, potatoes and garlic to the pot and cook until the onion is translucent.
4. Return the beef to the pot and add the rosemary, thyme, bay leaves, salt and pepper.
5. Pour in the beef broth and red wine, if using.
6. Bring the mixture to a boil, then reduce the heat to low and cover.
7. Simmer for about two hours, or until the beef is tender and the flavors are well combined.
8. Serve the stew hot, with crusty bread on the side for dipping.
