Traditional Beef Stew
Ingredients
- 800 gBeef chuck (cut into large cubes)
- 2 pcYellow onion (sliced)
- 3 pcCarrot (in thick rounds)
- 1 pcRed bell pepper (diced)
- 3 pcGarlic (minced)
- 500 gPotato (peeled and quartered)
- 2 tbspWheat flour
- 250 mlRed wine
- 1 tspSmoked paprika
- 3 tbspExtra virgin olive oil
- 2 pcBay leaf
- 1 pcThyme (sprig)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlBeef stock
Method
Tender beef chunks that fall apart with a fork, coated in a glossy dark sauce with smoky paprika. The aroma of reduced red wine and bay leaves fills the air as the meat simmers slowly.
- 1
In a pot with smoking olive oil, sear the beef cubes. A brown crust must form on each side to trap the juices; do not stir too quickly.
- 2
Add the garlic, onions, carrots, and pepper. The vegetables should soften and start to color by absorbing the fat from the meat.
- 3
Sprinkle the flour over the meat and vegetables (singer), stir to cook the flour, then pour in the red wine. Scrape the bottom of the pot well to release the caramelized juices.
- 4
Add the paprika, bay leaf, thyme, and potatoes. Cover with the beef broth and let simmer over low heat. The sauce should coat the spoon and the meat should be meltingly tender.
Frequently asked questions
How do you get this dish right?
- Do not rush the cooking: it is the collagen in the meat that, by melting, gives this creamy texture to the sauce.
- If the sauce is too thick at the end, add a little warm stock.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Better when gently reheated the next day.
