Recipe: Beef Stew with Cahors Wine

Name: Estouffade de boeuf au vin de cahors
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 portions
Ingredients: Estouffade de boeuf au vin de Cahors pour 6 personnes :; (si vous trouvez de la viande du Charolais); 2 kg de paleron, côtes couvertes et pointe de culotte de boeuf. ou de joues de boeuf demandez a votre boucher de couper des morceaux de 80 g environ.; 2 beaux oignons et 2 carottes coupés en grosse mirepoix(carrés); 50 g de graisse de canard ou d'oie; 120 g de farine tamisée; 2 bouteilles de vin de Cahors; 1 litre de fond de veau non lié et refroidi; 5 cl de vinaigre de vin; 30 g de cèpes secs; 400 g de cèpes frais (ou champignons de paris)coupés en mirepoix (petits dés) et sautés; 1 tête d'ail coupée en 2 sur l'épaisseur; thym laurier et des queues de persil mignonnette de poivre et gros sel; 3carrés de chocolat noir; 2anchois a l'huile réduits en purée

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (17 reviews) Meat

Prep 20 min

Cook 120 min

Total 2h20

Servings 6 serv.

Beef Stew with Cahors Wine like a fond memory flying up to the sky for Gaby my father the cook

Ingredients for 6 servings

Beef Stew with Cahors Wine for 6 people:
(if you can find Charolais meat)
2 kg of chuck, covered ribs and tip of beef rump, or beef cheeks ask your butcher to cut pieces of approximately 80 g.
2 beautiful onions and 2 carrots cut into large mirepoix (squares)
50 g duck or goose fat
120 g sifted flour
2 bottles of Cahors wine
1 liter of unbound veal stock and cooled
5 cl of wine vinegar
30 g dried porcini mushrooms
400 g fresh porcini mushrooms (or button mushrooms) cut into mirepoix (small dice) and sautéed
1 head of garlic cut in half lengthwise
thyme bay leaf and parsley stems small pinch of pepper and coarse salt
3 squares of dark chocolate
2 anchovies in oil reduced to a paste

Step-by-step directions

the day before:

1 In a stainless steel container, put the meat onions and carrots cut into mirepoix a pinch of thyme flowers 2 bay leaves 1 head of unpeeled garlic cut in half lengthwise 8g of crushed pepper (pepper crushed with the bottom of a saucepan) 15g of coarse salt, the dried porcini mushrooms. stir well then add the wine the cold veal stock and vinegar. cover and keep cool overnight
The same day:
1/ Drain the pieces of meat on one hand and the aromatic garnish on the other.
2/ In a large pot on the stove melt the goose fat until it takes on a beautiful color then put your pieces of meat to brown. roast them well then add the aromatic garnish (carrots, onions, garlic etc), at this point lower the heat and let sweat covered the meat and garnish 10 minutes
3/ Only then add the flour (dust with flour) stir well and let it cook 5 minutes.
4/ Preheat the oven to 180° (gas mark 6)
5/ Now pour your marinade (wine and veal stock) then bring to a boil stirring to prevent sticking, and correct the seasoning.
cook covered for 2 hours.
6/ Using a fork and skimmer remove the pieces of meat (decant) and reserve in a pot that will go to the table.

2 /Put the sauce to boil then give it a good