Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meat
Vegetables
Lentils
How it's done
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Meat
Cut the stewing beef into smaller pieces. Heat the clarified butter in a pan. Thoroughly brown the beef in batches. Add the diced bacon when browning the final batch, remove everything from the pan. Reduce the heat.
Vegetables
Slice the parsnips and carrots into approx. 1/2 cm thick chunks, halve the onions, sauté both in the frying pan. Add the bay leaf and thyme and briefly continue to sauté, return the meat and bacon to the pan, pour in the red wine and reduce for approx. 5 mins.
Lentils
Add the stock, bring to the boil. Cover and cook on a low heat for approx. 30 mins., season. Add the lentils and leave to finish braising for approx. 25 mins.
| Tip: | Replace the beef with lamb. |
|---|
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