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Red Wine Beef Stew with Bacon
A comforting autumn stew made with beef pieces (cheek and chuck), smoked bacon, carrots and red onions, slowly simmered in red wine. Ideal to prepare the day before and reheat throughout the week.
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Critical Success Points
- • Brown the smoked bacon to impart smoky flavor to the dish.
- • Properly brown the beef pieces to develop juices and color.
- • Deglaze with red wine to retrieve the caramelized bits.
- • Simmer gently for 2h30 to achieve tender meat.
Safety Warnings
- • Handle hot duck fat with care to avoid burns.
- • Use kitchen gloves or a pot holder when moving the hot pot.
- • Ensure the meat reaches at least 63 °C internal temperature for safe cooking.
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