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Ingredients
De dag ervoor
- 380 g rode wijn (type Provence. ½ fles ongeveer)
- 250 g runderbouillon gebruiksklaar
- 700 g rundsstoofvlees van Aubrac, in stukken gesneden
- 1 knoflookteentje platgedrukt
- 1 wortel in stukken gesneden
- 3 snuifjes gedroogde tijm
- 1 vers laurierblad
- ½ tl zout
- 4 snuifjes vers gemalen peper
- 1 ui
- 1 kruidnagel
Dezelfde dag
- 100 g ui doormidden gesneden
- 35 g sjalotten doormidden gesneden
- 30 g olijfolie
- 1 knoflookteentje
- 100 g gerookte spek in reepjes gesneden
- 200 g tomaten coulis
- 1 el maïszetmeel
- 1 snuifje gedroogde tijm
- 1 vers laurierblad
- zout
- gemalen peper
- sinaasappelschil
- 1 takje verse rozemarijn alleen de naaldjes
- 4 wortelen gesneden
- 80 g ontpitte zwarte olijven
- Nutrition
- per 1 portie
- Calories
- 411.2 kcal / 1741 kJ
- Protein
- 44 g
- Fat
- 16.2 g
- Carbohydrates
- 8.8 g
- Fibre
- 4.3 g
- Saturated Fat
- 5.7 g
- Sodium
- 721.3 mg
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