Beef finger ribs in tomato stew

Beef finger ribs in tomato stew

Based on 1 ratings
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Yuki S

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 💪
Preparation
30 min
Baking
210 min
Resting
0 min

Ingredients

2Servings
300 g
Beef finger ribs
1 head
onion
2 heads
carrots
2
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.

  • Enjoy your meal!

    Beef finger ribs in tomato stew

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