Step 1/4
- 3 stalks celery
- 1 onion
- 1 clove garlic
- 1 kg beef round roast
- 15 g flour
- 200 g snow peas
- salt
Roughly chop celery stalks, halve the onion, and mince garlic. Season beef with salt, then dust with some flour. Remove string from the peas and set aside.
Step 2/4
- 70 g butter
- 1 bay leaf
- 70 ml white wine vinegar
- salt
- pepper
Melt butter in a large pot, sear onion cut-side down until slightly charred. Add beef, sear on all sides. Then add celery, garlic and bay leaf. Add white wine vinegar to the pot and let evaporate. Season with salt and pepper.
Step 3/4
- 400 ml beef stock
- 100 ml heavy cream
- salt
Deglaze with most of the beef stock. Reduce heat, cover pot, and let simmer for approx. 3 hrs. When it's done, add heavy cream to the pot. Strain the sauce and season to taste with salt.
Step 4/4
- 30 g butter
- 100 ml beef stock
- salt
- pepper
- sugar
- frying pan (small)
- slotted spoon
Melt remaining butter in a small frying pan and deglaze with remaining beef stock. Season with salt, pepper, and sugar. Bring to a simmer and add snow peas and cook for approx. 1 min. Take out beef, cut into slices, then add back to the pot of stew. Serve braised beef with snow peas. Enjoy!
