Heimatlust | I've Been Cooking

Name: Heimatlust | I've Been Cooking
Ingredients: Beef - 500g of high-quality marbled beef, ideally from the shoulder or brisket.; Potatoes - 4 medium-sized, preferably Yukon Gold for their rich, buttery flavor.; Carrots - 3 large, providing sweetness and color.; Onions - 2 onions, to add depth to the dish.; Garlic - 4 cloves, minced to enhance flavor.; Red Wine - 250ml, to deglaze and add complexity.; Beef Stock - 500ml, to build a rich sauce base.; Bay leaves - 2, for an aromatic infusion.; Thyme - A handful of fresh thyme sprigs.; Butter - 50g, to sauté.; Olive Oil - 2 tablespoons, for browning.; Salt and Pepper - To taste.

ivebeen.cooking

Heimatlust, a comforting German-style beef stew, combines tender beef with hearty vegetables and warm spices, slowly simmered in red wine and beef stock for a rich and aromatic dish.

View Original

Share this recipe:

Ingredients

Beef - 500g of high-quality marbled beef, ideally from the shoulder or brisket.
Potatoes - 4 medium-sized, preferably Yukon Gold for their rich, buttery flavor.
Carrots - 3 large, providing sweetness and color.
Onions - 2 onions, to add depth to the dish.
Garlic - 4 cloves, minced to enhance flavor.
Red Wine - 250ml, to deglaze and add complexity.
Beef Stock - 500ml, to build a rich sauce base.
Bay leaves - 2, for an aromatic infusion.
Thyme - A handful of fresh thyme sprigs.
Butter - 50g, to sauté.
Olive Oil - 2 tablespoons, for browning.
Salt and Pepper - To taste.