Köstlich reichhaltiger Rindereintopf

Vorbereitung
Lightly pound the beef chuck steak with a meat tenderizer to break up the fibers, and cut into large, bite-sized pieces. If you don't have a meat tenderizer, lightly pound it with a rolling pin. Grate the onion or finely mince it with a food processor. Add the meat, onion, and red wine to a resealable bag and marinate in the refrigerator for 3 hours to overnight.

Add the marinade liquid and scant ½ cup water (100ml) water to a small saucepan. Wrap the beef in a paper towel and squeeze out the excess liquid over the saucepan. Be sure to squeeze the beef one piece at a time and make sure that all the marinade liquid is added to the saucepan. Place the beef in a bowl and coat completely with the all-purpose flour. (This helps to lock in the umami and also makes it easier to check the sear on the marinated beef, preventing overcooking!) Mince the garlic.

Pour the olive oil into a cold frying pan and arrange the beef so that the pieces are not touching. Starting with a cold pan prevents the meat from becoming tough. Turn on the heat to medium. A sizzling sound will start after about 30 seconds, so sear over medium heat for 1 minute, flip, and sear for an additional minute. (Note: This recipe used a 6-inch saucepan.)

Turn off the heat and carefully add the seared beef to the small saucepan containing the marinade liquid. Be sure that the pieces are not overlapping and that they are entirely submerged in the liquid. Next, add the minced garlic to the frying pan and sauté over medium-low heat until fragrant, then add it to the small saucepan as well. (Note: Do not wash the frying pan at this time; it will be used later to sauté the vegetables.)

Heat the saucepan with the beef and marinade over medium-low heat. Once it begins to boil, remove the scum, cover with a lid, and reduce to the lowest heat possible; simmer for 1 hour and 30 minutes. Use this time to prepare other dishes or take a break while occasionally checking the stew. (Set a timer so you don't forget!)

When there are about 15 minutes remaining in the simmering time→ Peel the potatoes and carrots and cut them into bite-sized pieces. Add the butter to the frying pan that was used to sear the beef and melt it over medium heat. Add the potatoes and carrots and sauté slowly over medium heat for 5 minutes, turning occasionally. Season with salt and pepper. (Note: If you want the vegetables to be large and chunky, lightly pre-cook them in the microwave before sautéing for 4–5 minutes.)

Turn off the heat for the frying pan with the vegetables and add the (A) ingredients (demi-glace sauce, ketchup, Worcestershire sauce, soy sauce, and consommé powder). Mix to coat.

Once the beef has finished simmering (after 1 hour and 30 minutes) add all the beef and the simmering liquid to the frying pan with the vegetables. Mix well to combine, then simmer over very low heat for 25–30 minutes, stirring occasionally to prevent the bottom from scorching. The stew will turn a richer brown color as it simmers. As it simmers, cut the broccoli into florets and steam.

Once the stew has simmered for 30 or so minutes, it is ready! Serve in bowls and top with broccoli and a small drizzle of heavy cream, if desired. Enjoy with rice or a baguette!