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Beef finger ribs in tomato stew

Too few ratings

Yuki S

Community Member

“Tomato source base beef finger ribs. Imitated the Beef bourguignon cooking way. Used boiled tomato and nicely leveraged its sourness to the beef taste. Imagine such a harmonious flavor leaps forward.”

Difficulty

Hard 💪
30
min.
Preparation
210
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g Beef finger ribs
1 head onion
2 heads carrots
canned whole peeled tomatoes
2 bars Bouillon
2 leaves Laurel
  • Step 1/4

    Sauté onion with butter
    • 1 head onion

    Sauté onion with butter

  • Step 2/4

    Sauté beef finger ribs and add them to Onion in the Staub
    • 300 g Beef finger ribs

    Sauté beef finger ribs and add them to Onion in the Staub

  • Step 3/4

    Sauté onion and carrot, add tomato cans and red wine. Place all into the Staub cocotte.

    Sauté onion and carrot, add tomato cans and red wine. Place all into the Staub cocotte.

  • Step 4/4

    Add laurel leaves and bouillon. Set the Staub in the oven for 2 and hours at 180CD.

    Add laurel leaves and bouillon. Set the Staub in the oven for 2 and hours at 180CD.