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Beef stew with Parsley, Garlic and Shallots
Main dish, Serves 6
Ingredients:
  • 3 lbs. chuck beef
  • 2 lbs. of carrots
  • 1 lb of smoked diced bacon
  • 1 ox tail
  • 2 bottles of red wine
  • 3 tablespoons olive oil
  • salt
  • pepper
  • 3 tablespoons of frozen Darégal Dill
  • 3 tablespoons of frozen minced Shallot
  • 3 tablespoons of frozen DarégalParsley
  • 2 tablespoons of Thyme
Directions
  • Prepare the marinade the day before.
  • Peel the carrots and cut them into thin rounds.
  • Place them in a salad bowl.
  • Add the olive oil, chuck steak, ox tail, diced bacon, carrots, shallots, garlic and thyme.
  • Wet with the wine. Pepper.
  • Marinate for 12 hours in the refrigerator.
  • Drain and filter the marinade.
  • Filter the marinade.
  • Preheat the oven to 360°F.
  • Arrange the preparation in a casserole.
  • Add the marinade.
  • Sprinkle with parsley.
  • Cook for 4 hours.
  • Serve directly in the casserole. Accompany with fresh fettuccine.

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