Beef short rib stew with fries
A delicious red wine stew. Perfect with fries, crispy red onion, and fresh parsley.
By simmering the dish for a longer period, the flavors of the red wine, broth, and meat blend together. The result? A pan bursting with flavor! A perfect weekend dish to serve with oven fries, crispy red onion, and fresh parsley.
Preparation
Preheat the oven to 130°C (265°F). Peel and finely chop the onions and garlic cloves. Cut the beef short rib into 2-by-2 cm pieces. Sprinkle with flour, black pepper, and 1 teaspoon of sea salt.
Heat the butter and 1 tbsp oil in the frying pan and fry the meat for 5 minutes until golden brown and remove from the pan.
Sauté the onion and garlic in a pan with the Beef Mix and mustard until translucent. Add the meat, stock, and red wine and stir. Place in the preheated oven with the lid on for 3 hours. Then remove from the oven.
Preheat the oven to 200°C (400°F). Wash and clean the potatoes. Cut the potatoes into strips and arrange them on a baking sheet lined with parchment paper. Drizzle the remaining oil and sea salt over the potatoes and bake for 30 minutes. Stir after 20 minutes.
Peel the red onion and slice it into thin rings. Coarsely chop the parsley.
Garnish the stew with the red onion and parsley and serve with fresh fries and mayonnaise.
Ingredients
- 2 uien
- 2 tenen knoflook
- 1 kg runderriblappen
- 1 el bloem
- ½ tl Zwarte peper
- 2 tl Zeezout
- 10 g ongezouten roomboter
- 3 el olijfolie
- 1 zakje Mix voor Rundvlees
- 1 el grove mosterd
- 200 ml runderbouillon
- 150 ml rode wijn
- 800 g kruimige aardappelen
- 1 rode ui
- 10 g verse peterselie
- 4 el mayonaise
Supplies
- Dutch oven
- Oven
- Baking tray
- Baking paper
