Stew, Beef, Recipe 🥓😍🍷😊
Yield: 4-6 servings
Preparation time: Approximately 1 hour and 30 minutes
Ingredients:
1 kg beef (rump, chuck, or other slow-cooked meat, cut into cubes)
2 tablespoons vegetable oil or olive oil
1 large onion, chopped
3 cloves garlic, crushed
2 ripe tomatoes, chopped (or 1 can of peeled tomatoes)
2 carrots, sliced
2 large potatoes, diced
1 bell pepper (optional), chopped
1 cup cassava or yuca (optional), diced
2 tablespoons tomato paste
1 liter hot water or beef broth
1 bay leaf
Salt and black pepper to taste
1 teaspoon paprika (or paprika)
Chopped parsley and chives to finish
1 pinch of cumin (optional, to enhance the flavor)
Preparation:
Preparing the meat: Season the beef cubes with salt, black pepper, and, if desired, a pinch of cumin. Set aside for 10 minutes.
Sauté: In a large pot (preferably with a heavy bottom), heat the oil over medium heat. Brown the beef cubes gradually, without crowding them, to seal well (about 5-7 minutes). Remove the meat and set aside.
Aromatics: In the same pot, add the onion and sauté until translucent. Add the garlic and sauté for another minute. Add the paprika and stir quickly to release the aroma.
Stew base: Add the chopped tomatoes and tomato paste. Cook for 3-4 minutes, stirring, until the tomatoes begin to break down.
Slow cooking: Return the meat to the pot, add the hot water (or broth), bay leaf, and stir. Cover the pot, reduce the heat, and cook for about 40 minutes (or until the meat begins to tender). If using a pressure cooker, the time will be reduced to about 20-25 minutes.
Vegetables: Add the carrots, potatoes, and cassava (if using). Season with salt and pepper. Cook for another 20-30 minutes (or 10 minutes in a pressure cooker), until the vegetables are tender but not falling apart.
Finish: Check the seasoning and the broth (if you prefer more liquid, add a little more water). Finish with chopped parsley.
Serve: Serve hot, accompanied by white rice, farofa, or bread to soak up the broth.
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