Lovely beef stew for the last cold winter days

It's been freezing outside and it's pretty clear that winter is here to stay for a bit longer. I can't wait for spring to arrive, but I figure I might as well make the most of the prolonged cold and cook some last wintery dishes. Stews of any kind are clearly part of this, so here is my favorite beef stew. It's a slightly simplified version of the French "Boeuf Bourguignon"and is served with dumplings and, if so desired, a small side salad.

Ingredients (serves 6):

1,4kg stewing beef (cut into 1 1/2 cm cubes)
250gr small shallots or onions
300gr carrots
300gr small brown mushrooms
150gr bacon, cut into small cubes
2 tablespoons of tomato concentrate
2 tablespoons flour
1l beef stock
500ml red wine 
2 bay leaves
2 cloves of garlic
fresh thyme (4-6 sprigs)
1 teaspoon of sugar
1 tablespoon of paprika powder

Preparation:

1. Peel the shallots and the carrots. Cut the shallots into halves and the carrots into medium size cubes.  Brush any dirt off the mushrooms and cut them into half.  

2.  In a large casserole, fry the beef and the bacon in 3-4 batches, allowing the meat to brown just slightly. Dust each batch with a bit of flour (2 tablespoons in total) before removing from the saucepan. When the meat is done, remove and set aside. Now put the carrots, shallots, and mushrooms in the casserole and fry for a few minutes until the onions start to soften slightly. 

3. Add the beef and stir in the tomato concentrate, sugar, paprika and some salt and pepper. Mix well before adding the garlic, bay leave and the thyme. Pour in the wine and the stock. Bring to a simmer and allow to cook on medium heat for 2 1/2 to 3 hours until the meat is nice and tender. I recommend leaving the lid on for the first 1 1/2 hours and removing it for the remainder of the time. 

4. When the meat is done, remove the bay leaves and the thyme, season with salt and pepper and, if necessary, add some pieces of cold butter to bind the sauce (in all likelihood this won't be necessary).  

Lentil stew with minced meat and beans

My daughter has declared lentil stew to be her new favorite dish ("of all times"...we'll see how long that lasts), so being the caring mother that I am (secretly thrilled that she would eat a dish that probably sends most kids running), I went to look for recipes. In Germany lentil stew is traditionally made with vegetables, potatoes and bacon or sausages, but this recipe here beats the traditional version hands down. Particularly the addition of cumin and cinnamon is a stroke of genius.  

Ingredients (serves 4)

2 small onions, finely chopped

2 stick of celeriac, cut into small cubes

2 small carrots, cut into small cubes

2 cloves of garlic

400 gr minced beef

1 teaspoons of ground cumin

1/2 teaspoon of ground cinnamon

1 teaspoon of sugar

2 tablespoons of tomato concentrate

800 ml beef stock

300 gr chopped canned tomatoes (drained)

150 gr puy lentils

300 gr white beans (drained)

½ bunch of fresh parsley

Preparation: 

1. First gently fry the carrots, celeriac, and onions in some olive oil for about 10 mins until the carrots start softening. Add the garlic (I simply crush it with the side of a knife and add it whole) and the minced meat and continue frying until the meat becomes crumbly and slightly colored. Add the spices, the tomato concentrate, the sugar and some salt and pepper and mix well. Now add the stock and allow to simmer (lid closed) for 40 minutes.

2. Next add the drained tomatoes and the lentils and leave to simmer for about 20-25 mins (no lid this time) until the lentils are soft. Add the beans and cook for another 10 mins. 

3. Season with salt and pepper and throw in the chopped parsley just before serving.

Recipe adapted from: www.new-kitch-on-the-blog.blogspot.de/