Beef stew in red wine

The red wine beef stew I bring you today is a first-class stew , a complete and well-rounded dish , one of those that fill your stomach and comfort your body and soul! There are many meat stews, with greater or lesser difficulty in their preparation and with more or less cooking time. Although sometimes (rarely!) we can have all the hours of the day to cook over a low heat for hours, the truth is that this is not usually the case.

And with the premise of getting the most out of every minute of the day , the pressure cooker becomes a precious ally that cannot be missing in the kitchen. And a clear example is the recipe for this beef stew in red wine . You will see how easy it is to prepare and how quickly you will have it ready to serve. And the best thing is that the result is spectacular!

A tender meat, full of flavour, with all the nutrients and aroma of each of the ingredients that make up this fantastic symphony. I assure you that every minute you save by preparing this stew in the WMF Perfect Premium pressure cooker is one more minute that you can spend savouring each bite.

Join me in this recipe, I assure you that you will enjoy it.

Ingredients

• 1.5 kg veal shank
• 200 g seasonal mushrooms (boletus, chanterelles)
• 1 glass of red wine (200 ml)
• 100 g turned potato (small size)
• 20 ml brandy
• Red wine
• 1 head of garlic
• 50 g onion saucer
• 50 g dried apricots
• 50 g of prunes
• 150 g carrot
• 100 g leek
• 1 cinnamon stick
• 2 sprigs of thyme
• 1 sprig of rosemary
• Salt
• Ground black pepper

Preparation

1. Clean the piece of meat and remove excess fat with a fine-pointed knife. Cut the shank into 5 cm cubes and season to taste.
2. Heat the WMF Premium pressure cooker with a dash of olive oil and sear the pieces of meat on all sides. When ready, deglaze with brandy (pour the brandy onto the bottom of the pot to loosen any juices and residue that has caramelised), stir lightly to help loosen any residue from the bottom and allow the alcohol to evaporate.
3. Clean and cut the vegetables into large pieces, as shown in the video.
4. Add the red wine, the peeled onions, the chopped leek and carrots, the unpeeled garlic cloves and the herbs. Cover the pot and cook for 25 minutes over medium heat.
5. While the meat is cooking, clean and chop the mushrooms.
6. After the time has elapsed, turn off the heat and allow the pressure cooker to release. Once it is done, open the pot and add the mushrooms, dried apricots, prunes and sliced ​​potatoes. Adjust the salt and pepper if necessary.
7. Cover and close the pot again and cook for another 18-20 minutes.
8. After the time has passed, turn off the heat and let the pot lose pressure naturally (letting the pressure go down for a few minutes is important to finish cooking). When it is done, open the pot and serve without wasting time, accompanied by some good bread.

Grades

• You can use mushrooms instead of boletus or chanterelles. They are ideal for this type of stew, as they resist cooking time very well and absorb all the flavour. It really is a great option.
• If you use noble mushrooms, such as boletus, you can choose not to add them to the stew and instead sauté them in a pan to serve as a side dish to accompany the stew. This is a wonderful way to enjoy them and appreciate the full potential of their flavour.
• This stew is very tasty and aromatic and, as you can see, it does not require sophisticated ingredients, although it is important to use quality ingredients.
• If you prefer, you can cook the meat with wine and broth, instead of using only wine.
• You will see that the result is exquisite, freshly made, but if you leave it overnight, it is even better.