Adapted from: https://www.ica.se/recept/boeuf-bourguignon-med-potatismos-726038/
- 1 kg chuck steak
- 200 g smoked pork belly
- 2x shallots
- 3x garlic cloves
- 3x carrots
- 1.5 msk tomato paste
- 4 msk butter (for frying)
- 1.5 dl water
- 2 msk flour
- 5 dl red wine
- 2 msk concentrated veal stock
- 1 msk soy sauce
- 0.5 tsk thyme
- 3x bay leafs
- Salt
- Black pepper
- Chop the shallots and carrots, slice the garlic
- Cut the pork into small cubes
- Cut the beef into large cubes (about 5x5 cm)
- Fry the shallots, garlic, carrots and pork together with the tomato paste in half of the butter until the shallots are soft
- Pre-fry the beef in the other half of the butter
- Add the water to the beef and let it boil for 2 minutes
- Add the beef to the vegetables and the pork
- Add flour and stir
- Add whine, veal stock, soy sauce, thyme and bay leafs
- Let the meat and vegetables boil at high temperature and skim off the foam
- Reduce to low heat and let boil for 1.5 to 2 hours with the lid slightly open
Mashed potatoes: Boil 1 kg potatoes, mash, add 2.25 dl milk, 50 g butter, 0.75 tsk salt, 2 krm white pepper, 1 krm sugar