Tuscan beef stew with pears


Total time: 3hr 05m
Preparation Time: 45m

Servings
For 4 people


Author

Florian (FOOBY Team)


Nutritional Information

Contains 684 Kcal, 65g Protein, 75g Carbohydrates, 13g Fat


Ingredients

  • To brown the meat
  • oil for frying
  • 1 kg beef ragout
  • 1.5 tbsp white flour
  • 0.75 tsp salt
  • To braise the meat
  • 2 onions
  • 1 tsp peppercorns
  • 1 bay leaf
  • 5 dl red wine (e.g. Chianti)
  • 3 dl meat bouillon
  • 1.5 tbsp cornflour
  • 2 tbsp water
  • Pears
  • 2 pear
  • 1 tbsp lemon juice
  • 2 tbsp maple syrup
  • Polenta
  • 5 dl milk
  • 5 dl vegetable bouillon
  • 250 g fine polenta (2 mins.)
  • salt and pepper to taste

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Instructions

  • To brown the meat

    Heat a dash of oil in a frying pan. Brown the meat in batches for approx. 5 mins., dust with flour, remove from the pan, season with salt. Reduce the heat, wipe the cooking fat from the pan, add a little oil if necessary.
  • To braise the meat

    Finely chop the onions, crush the peppercorns.
  • Sauté the onion, pepper and bay leaf for approx. 3 mins., pour in the wine and reduce to half the amount. Pour in the stock, bring to the boil, reduce the heat.
  • Return the meat to the pan along with the cooking juices, cover and cook over a low heat for approx. 2¼ hrs. Mix the cornflour with the water, add to the meat while stirring and cook for approx. 2 mins.
  • Pears

    Cut the pears into slices, mix the pear slices in a bowl with the syrup and lemon juice, spread onto a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Keep warm in the switched-off oven.
  • Polenta

    Bring the milk and stock to the boil, stir in the polenta, simmer for approx. 2 mins. over a low heat, stirring constantly to form a thick paste, season. Plate up the polenta with the meat and pears.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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