Beef cheeks stewed in red wine and Provence herbs

Cooking time: 40 min
Calories: 414.3 kcal
Fats: 21.3
Proteins: 29.3
Carbohydrates: 19.9
Twitter Linkedin Facebook Share

Cooking

Step 1

Fry the cheeks cleaned from the film and fat in vegetable oil. Lightly fry onions, celery stalk, carrots in vegetable oil. Then we put it all in a saucepan, add red wine, thyme, rosemary, bay leaf, vegetable broth, cloves, peppercorns and sea salt. Cover with a lid and simmer for an hour at a low boil.

Step 2

We take out the finished cheeks, filter the remaining liquid and evaporate to a more concentrated taste and color. Without removing from the heat, add ready-made cheeks, leeks, carrots, champignons, mini potatoes, pre-cooked, dried tomatoes and bring everything to readiness - about 10 minutes.

Step 3

Put ready-made cheeks, vegetables in a deep plate, pour over the remaining sauce from the saucepan and decorate with a mix of greens.

Ingredients

beef cheeks 140 g
dry red wine 50 ml
onion 30 g
celery (stalk) 20 g
carrots 30 g
thyme 3 g
vegetable oil 10 g
sea salt 1 g
rosemary 3 g
bay leaf 1 pc.
vegetable broth 300 ml
cloves 1 g
black pepper 1 g
sun-dried tomatoes 10 g
boiled potatoes 30 g
champignons 30 g

Total Reviews: 0

0 Overall rating

Have you already prepared this recipe?
Tell what you think.

5
0
4
0
3
0
2
0
1
0

Write a review

Will be displayed on the comment.
Authentication only - we won't spam you.
Your review must be at least 50 characters.

You may also like

Wishlist Menu Recipes
Top