Braised beef with creamy vinegar sauce

Step 1/4

• 1 stalks celery
• ⅓ onion
• ⅓ clove garlic
• ⅓ kg beef round roast
• 5 g flour
• 66⅔ g snow peas
• salt

• knife
• cutting board

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

• 23⅓ g butter
• ⅓ bay leaf
• 23⅓ ml white wine vinegar
• salt
• pepper

• large pot with lid
• tongs

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

• 133⅓ ml beef stock
• 33⅓ ml heavy cream
• salt

• spatula
• sieve

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

• 10 g butter
• 33⅓ 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!

Enjoy your meal!