Beef Stew with Beetroot

Servings: 4

Preparation: 20 minutes

Cooking: 135 minutes

Ingredients

• 1 kg (2 lb) beef stew cubes
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 4 beets, sliced
• 1 onion, chopped
• 2 cloves garlic, chopped
• 500 ml (2 cups) red wine
• 2 l (8 cups) beef broth
• 2 sprigs thyme, leaves removed
• 30 ml (2 tbsp) cornstarch, diluted in a little water
• 4 servings Grelot potatoes, oven-roasted
• 60 ml (4 tbsp) sour cream
• 60 ml (4 tbsp) parsley leaves, chopped
• salt and pepper to taste

Preparation

1. In a hot casserole dish, brown the beef cubes, coated with Mycryo butter or in the fat of your choice choice.
2. Add the beets, onion and garlic.
3. Deglaze with red wine then add the broth, thyme, cover and cook over low heat for 2 hours.
4. Add the cornstarch, bring to a boil to thicken the sauce. Check the seasoning.
5. In 4 small Mason jars, divide the potatoes and beef stew.
6. When serving, on top, place a tablespoon of sour cream and sprinkle with parsley.