Family Best Time >> Food

Beef chuck stew with carrots, ginger and Indian curry


Ingredients:4 people
  • Beef chuck
    0 kg 700
  • garlic
    2 cloves
  • onion
    1
  • fresh ginger rhysome
    40 g
  • tomatoes
    2
  • Indian curry
    1 g
  • Espelette pepper
    2 g
  • Guérande salt
    8 g
  • milled black pepper
  • vinegar
    5 cl
  • veal stock
    25 cl
  • full-bodied red wine
    20 cl
  • carrots
    0 kg 500
  • duck fat
    1 tablespoon


Preparation:


    Cut the chuck into large pieces

    Peel and slice (mandolin) the carrots

    Peel, degerm and crush the garlic

    Peel and chop the onion

    Peel and finely dice the ginger

    Peel, deseed, press and crush the tomatoes

    In a casserole dish or Dutch oven, put the duck fat, sear the meat in the very hot fat on all sides

    Add garlic, ginger and onion, stir

    Add the crushed tomato, stir

    Add vinegar and reduce to dryness

    Pour in red wine and add curry, Guérande salt and Espelette pepper. Stir, let reduce

    Add the veal stock, pepper from the mill, add 1 liter of water

    Leave to cook uncovered, it takes about 3 hours depending on the meat

    At the end of this time, add the carrots, cook again until the vegetables are perfectly cooked

    You will need to rewet with (hot) water during cooking, so that the meat is always covered

    Remove to a warm bowl.

    This dish can be enjoyed reheated with happiness.

    Beef chuck stew with carrots, ginger and Indian curry