The braised beef is a simple stew and also very economical. It is about stewing the meat for a long time in a broth seasoned with vegetables and it becomes very sweet. It is easy to prepare, but hurries do not prevent you from enjoying it frequently. This time, I propose a traditional stew, which are cooked over a slow fire, but with the proviso that I will prepare it, taking advantage of the fact that we have a lot of technology in our kitchens, with the quick pot. You prepare it in half an hour and you can cook it the day before and it will be richer than fresh.
When you buy the meat, tell your butcher that you are going to prepare a stew and it will give you very sweet and cheap parts. It is important not to buy expensive pieces because the fillet does not look on the plate. So there is no excuse not to prepare it.
I also suggest you present it as a tapa, in a clay pot. Just as we can chop some meatballs, we can chop a stew because both meat and potatoes are left in whole pieces.
- 600 g of beef
- 600 g potatoes
- 150 g peas
- 1 glass of white wine
- 3 or 4 tablespoons of tomato sauce
- 1 onion
- 1 or 2 garlic
- Extra virgin olive oil
- Cornstarch to thicken the sauce (optional)
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Beef Stew: Recipe Preparation
1.- In a frying pan with olive oil, mark the meat. Fry together with two garlic until it is browned with live fire. Add the onion and let it pooches. Pepper. Add three to four tablespoons of tomato sauce and reduce.
2.-Add water or broth until the meat is covered. Pass the stew to the pressure cooker and add the wine glass. Cover and let it boil for 15 or 20 minutes. After that time, remove from the fire.
3.-While working the pot, peel the potatoes and dice them. We nail the knife to the potato and pull each piece by clicking so that there is not a clean cut
4- Open the pot, when the safety valve allows, and add the peas and potatoes. Boil 5 minutes more. Grinding of salt. If you want to thicken the broth, put in a glass a little broth and add cornstarch. When it is dissolved, gradually add this broth to the stew through a strainer and leave to the fire one or two minutes more. When it has thickened and you have the texture you want, you can serve it. You can also thicken the broth of veal stew by mashing some potatoes and mixing this puree with the broth.
If you prepare this stew in traditional casserole, you will have to let it boil for about an hour and half of cooking, add the potatoes and the peas.
Preparation of stew
If you prefer to serve the veal stew as a tapa, you will see how good you are.
Presentation of the stew in casserole as a tapa
And as? I also want to leave the image of the casserole that I have prepared. You feel good, right?
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