Large group of eaters? Cook smart. You can make this stew in advance. Just warm up and you’re done.
Ingredients
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1.5-2 kilos of escalopes
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2 large onions
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4 cloves of garlic
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2 big winter carrots
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4 stalks celery
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100 grams of butter
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generous splash of olive oil
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1 bottle of solid red wine
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2 cans peeled tomatoes
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4 bay leaves
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1 teaspoon dried thyme
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1 tablespoon dried oregano
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½ teaspoon chili flakes
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1 teaspoon salt
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200 grams of pitted black olives
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Fresh parsley
Preparation
Cut the escalopes into 3 cm cubes. Pat the meat dry and let it come to room temperature for about 15 minutes. Chop the onion, garlic, winter carrot and celery. Heat the butter and oil in a frying pan and fry the chopped vegetables for 3 minutes. Remove from the pan, add the meat and brown on all sides. Return the vegetables to the pan. Add the wine and the peeled tomatoes. Add the dried herbs and salt. Let the meat simmer for 2-2 ½ hours. Add water or wine if it boils down too much. Add the olives during the last 10 minutes. Remove the bay leaf from the sauce and season the sauce with salt and pepper if necessary and sprinkle some fresh parsley on top. You can prepare this dish 1-2 days in advance.
Tip
Delicious with pasta or baked potatoes from the oven. Serve with boiled broccoli, green beans or a salad.
Number of persons
8 – 10 people
Duration
30 minutes (+ 2.5 hours cooking time)
Sources):
- Plus Magazine
