Irresistible Beef Stew: The Warm Embrace of the Pot!
Ingredients
(Serves 4-6):
1 kg beef (chuck, shoulder, or shank, cut into medium cubes)
2 tablespoons oil or olive oil
2 large chopped onions
3 crushed garlic cloves
2 sliced carrots
3 medium peeled and cubed potatoes
2 chopped ripe tomatoes (or 1 can of peeled tomatoes)
1 red bell pepper, sliced (optional, for a sweet touch)
1 cup dry red wine (or substitute with beef broth)
2 cups beef broth (or water + 1 bouillon cube)
2 bay leaves
1 teaspoon paprika (or sweet paprika)
Salt, black pepper, and fresh herbs (such as thyme or parsley) to taste
Wheat flour (for dusting the meat, optional)
Preparation
:Season the meat
:In a bowl, season the meat cubes with salt, pepper, and a little flour (this (This helps thicken the sauce). Let it rest for 10 minutes.
Brown the meat:
Heat the oil in a large pan (preferably cast iron or pressure cooker). Brown the meat over high heat on all sides (do this in batches to avoid releasing water). Remove and set aside.
Sauté the herbs:
In the same pan, sauté the onion until translucent. Add the garlic and stir for 1 minute. Add the tomatoes, paprika, and annatto, cooking until a thick sauce forms (about 5 minutes).
Assemble the stew:
Return the meat to the pan. Add the wine (let the alcohol evaporate for 2 minutes), the broth, bay leaves, carrots, and potatoes. Season with salt and pepper.
Cook slowly:
Cover and cook over low heat for 1 hour and 30 minutes to 2 hours (or in a pressure cooker for 35-40 minutes after it reaches pressure). Stir occasionally. The secret is low heat to keep the meat tender and the sauce rich!
Finish:
Taste and adjust the seasonings. Sprinkle with chopped fresh herbs before serving. Serve with white rice, crusty bread, or polenta.
Tips: For a Brazilian touch, add cassava or okra at the end. If you want it creamier, blend some of the potatoes in a blender and return them to the sauce. Perfect for cold days – it will warm your soul! Enjoy!
Comments
Post a Comment