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Beef Stew with Black Truffle Juice
4
Servings
20
Preparation (min.)
120
Cooking (min.)
Ingredients
- 800 g of beef for stewing
- 2 carrots
- 250 g of button mushrooms
- 1 onion
- 1 clove of garlic
- 200 ml of beef broth
- 100 ml of red wine
- 50 g of black truffle juice Plantin
- 2 bay leaves
- A few sprigs of thyme
- 1 tablespoon of flour
- Olive oil
- Salt, pepper
Beef Stew with Black Truffle Juice
A generous and comforting dish, perfect for family meals or convivial moments around a beautiful table. The beef slowly simmers with carrots, mushrooms, and herbs until it becomes tender and melt-in-your-mouth. At the end of cooking, Plantin's black truffle juice enriches the sauce and adds a refined touch without complicating the recipe. Easy to prepare, delicious, and full of character, this stew transforms a classic of home cooking into a flavorful dish with truffle notes.
Cook this recipe with Plantin products
Preparation
Prepare the Ingredients
Cut the beef into even pieces. Peel the carrots and then slice them into rounds. Thinly slice the onion, chop the garlic, and clean the mushrooms before slicing them.
Brown the Meat
In a Dutch oven, heat a drizzle of olive oil. Add the beef pieces and sauté for a few minutes until they are well browned on all sides. This step adds more flavor to the sauce.
Add the Vegetables
Add the onion, garlic, carrots, and mushrooms to the Dutch oven. Mix well, then let everything cook for a few minutes so the vegetables start to soften and flavor the mixture.
Form the Base of the Sauce
Sprinkle the meat and vegetables with flour, then mix to coat everything well. Next, pour in the red wine and let it reduce for a moment to concentrate the flavors.
Let It Simmer Gently
Add the beef broth, thyme, and bay leaves. Season with salt and pepper, then cover the Dutch oven. Let it simmer on low heat for about 2 hours, stirring occasionally, until the meat is tender and the sauce is slightly creamy.
Add the Black Truffle Juice
At the end of cooking, lower the heat and add the Plantin black truffle juice. Gently mix and let it heat for a few minutes without boiling, to preserve the delicate aroma of the truffle.
Serve the Stew
Serve hot in a deep plate or directly from the Dutch oven at the table. Accompany this stew with homemade mashed potatoes, steamed potatoes, or fresh tagliatelle to fully enjoy the sauce.
Plantin Chef’s tip(s)
Add the black truffle juice only at the end of cooking to preserve its aromatic finesse. For an even more indulgent touch, you can place a few slices of black truffle on the stew just before serving.
