In this recipe, the beef is first fried and then stewed until juicy and tender. Barley grits serve as a thickener for gravy, and juniper berries give a special aroma.
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You will need
- - 500 beef (scapula or lean meat for stewing);
- - 2 cloves of garlic;
- - 3 bay leaves;
- - 6 juniper berries;
- - 1 sprig of fresh thyme;
- - 250 ml of dry red wine;
- - 12 small bulbs with a total weight of about 400 g;
- - 1 tbsp olive oil;
- - 55 g barley groats;
- - 400 ml of beef broth;
- - 3 large carrots with a total weight of 425 g;
- - 2 petiole celery;
- - 300 g rutabaga.
Instruction manual
1
Cut the meat into 5 cm cubes. Cut the cloves of garlic in half. Juniper berries crush slightly. Coarsely chop the carrots, chop the celery. Cut the swede into heaps of 4 cm.
2
Put the meat in a bowl with garlic, bay leaf, juniper and thyme. Pour wine, cover and put in the refrigerator for the night to marinate.
3
The next day, heat the oven to 160 degrees. Put onions in a bowl, pour boiling water. Let stand for a couple of minutes and drain the water. When it cools, clean and set aside for a while.
4
Remove the meat from the marinade and pat dry with paper towels. Heat olive oil in a large heat-resistant saucepan over medium-high heat. Put the meat in it and fry on all sides. Put the beef on a plate and set aside for a while.
5
Put the onions in the pan and cook for 3-4 minutes to make the onions brown. Pour barley groats and cook for 1 minute, stirring occasionally. Then return the meat with the allocated juice to the pan. Pour in the broth and bring to a boil.
6
Strain the marinade in the pan, put the bay leaf and a sprig of thyme. Season with salt and pepper to taste. Cover tightly and simmer in the oven for 45 minutes.
7
Add carrots, celery, swede and mix. Cover again and simmer a little more than an hour until fully cooked. Remove thyme and bay leaf and serve.