BEEF AND KOMBU STEW
x4
Ingredients
500 g beef chuck
2 cloves garlic
70 g onion
200 g carrot
100 g tomato sauce
5 g dehydrated Kombu
100 g red wine
1.5 liters beef or chicken broth
70 g flour approx.
Salt and pepper
Olive oil
Prepared by
1. Wash the garlic, onion, and carrot and chop into dice.
2. Season the meat in 5 x 5 cm pieces with salt and pepper. Dredge in flour and brown over high heat and set aside.
3. In the same pan, brown: garlic, onion, carrot. Add the tomato, bay leaf, and kombu. Finally, add the browned meat and red wine. Let the wine reduce for 5 minutes.
4. Add the beef or chicken broth. Simmer slowly for one hour or until the meat is tender.
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