Canned beef stew

Tradition is good so you have to keep it to make the most of it. Choose a good beef cheek, paleron or cottage, it's as you prefer, anyway, this recipe will always be at the top. And when it's so easy, all you have to do is

For how many ?

Terrines Familia Wiss> Terrine - 750 (diameter: 100)

Ingredients

Beef (Cottage, palerons, cheek cut in large pieces)

1 kg

Bacon

100 g

Carrot

3.5

Celery

1 branch

Porcini mushrooms (Fresh or dehydrated)

60 g

Tomatoes

400 g

Onion (small)

150 g

White wine

0.5 L

Black olives

80 g

Garlic

4 pod

Cloves

Bouquet garni

Orange zest

Beef

80 cl

Olive oil

15 cl

Salt (At your convenience)

Pepper (At your convenience)

Steps

Clean, peel then cut the carrots and celery into small cubes. Then peel the garlic cloves and peel the onions.
Put the whole as you go to a casserole dish, add the beef, the wine, the clove, then a tablespoon of olive oil and the bouquet garni. Salt and pepper. Close and reserve in the fridge for 2 hours.
Meanwhile, brown the porcini mushrooms (or dehydrate them in lukewarm water if you have no fees). Peel the tomatoes and chop the pulp. Then prepare the beef broth if you do it yourself.
Recover the casserole dish and pour the tomatoes, olives, bacon, orange zest, porcini mushrooms and beef broth. Close and cook for 2 hours with soft lights.
Divide the preparation in the terrines Le Parfait Great or Le Parfait Familia Wiss up to 2cm from the edge. Close and proceed immediately to heat treatment for 2 hours at 1200 ° C.