Stufado in Red Wine

Italian goulash Stufato has its own speciality in each region, but we want to offer a variation that will satisfy every meat lover.
With the delicious Stufato you have Italian flair everywhere in the world.

Ingredients: (4 People)

1 kg beef ( goulash meat is best)
500 ml powerful red wine
200 ml beef stock
300 g potatoes
1 celery bulb
2 onions
2 medium carrots
3 garlic cloves
10 shallots
2 tbsp tomato paste
2 tbsp honey
2 stalks fresh thyme
1 cup crème fraîche
clarified butter
Salt and pepper

The Day before:

Cut the beef in cubes of about 2 cm. Peel and chop the garlic cloves. Put meat in a large bowl with a lid, add chopped garlic and cover with the red wine. Put in the fridge until the next day.

Preparation:

Peel and chop the onions into small rings. Remove meat from the fridge, catch the stock and fry the meat in clarified butter in a pan until it has browned well. During this time, peel and chop the carrots, potatoes and celery. Put the potatoes to the side. Add onions and 2 tablespoons of tomato paste and fry briefly. Deglaze with the beef stock.

Add carrots and celery to the meat together with the thyme sprigs and simmer on a low heat without a lid for about 4 hours. If necessary, add a little more beef stock if the moisture reduces too much. After 4 hours, add shallots and potatoes to the meat and simmer for another 30 minutes. Season with honey, salt and pepper. Remove the thyme sprigs. To refine the dish, add an extra shot of red wine and a cup of crème fraîche and serve hot.

If you want to serve an additional side dish, prepare a creamy polenta, which complements the dish perfectly.

If you like it hot, you can add a certain kick to the goulash with these chilli powders: