Nutrition Facts
4 servings
4
Recipe for Meat Stew
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"One of my favorite dishes without a doubt among all those my mother had the secret to. This traditional stew requires time and a simple technique to bring out the beautiful flavors of fresh vegetables, tender beef, divine red wine, and a rich, slightly sweet sauce."
For the stew
450 beef shoulder
Flour
Olive oil
½ Salt
1 pinch freshly ground pepper
2 Yellow onion
2 Carrot
2 cloves Garlic
1 tomato paste
2 Bay leaf
2 Fresh thyme
2 Rosemary
1 Peeled tomato
1200 beef broth
120 Fresh mushroom
For the Picada
1 clove Garlic
1 fresh parsley
1 Roasted almonds
5 Dark chocolate
75 Water
Directions
1
When buying the meat, ask your butcher to clean the shoulder of nerves and tendons, one of the secrets to a delicious and tender stew. Once at home, cut the meat roughly and season each piece with salt and pepper, then cover with flour and stir gently to remove the excess.
2
Cover the bottom of a cast-iron pot with olive oil and brown the meat on each side before removing it and letting it rest on a plate off the heat.
3
Cover the bottom of a cast iron pot with olive oil and brown the meat on all sides before removing it and letting it rest on a plate off the heat.
4
It is time to return the meat to cook with its juice. Cover with crushed tomatoes, red wine, and port; sherry can also be used.
5
It is time to return the meat to the pot with its juices. Cover with crushed tomatoes, red wine, and port; sherry can also be used.
6
It is time to return the meat to the pot with its juices. Cover with crushed tomatoes, red wine, and port; sherry can also be used.
7
To finish, add slowly to taste after the stew has simmered for an hour.
Ingredients
For the stew
450 beef shoulder
Flour
Olive oil
½ Salt
1 pinch freshly ground pepper
2 Yellow onion
2 Carrot
2 cloves Garlic
1 tomato paste
2 Bay leaf
2 Fresh thyme
2 Rosemary
1 Peeled tomato
1200 beef broth
120 Fresh mushroom
For the Picada
1 clove Garlic
1 fresh parsley
1 Roasted almonds
5 Dark chocolate
75 Water
Directions
Directions
1
When buying the meat, ask your butcher to clean the shoulder of nerves and tendons, one of the secrets to a delicious and tender stew. Once at home, cut the meat roughly and season each piece with salt and pepper, then cover with flour and stir gently to remove the excess.
2
Cover the bottom of a cast-iron pot with olive oil and brown the meat on each side before removing it and letting it rest on a plate off the heat.
3
Cover the bottom of a cast iron pot with olive oil and brown the meat on all sides before removing it and letting it rest on a plate off the heat.
4
It is time to return the meat to cook with its juice. Cover with crushed tomatoes, red wine, and port; sherry can also be used.
5
It is time to return the meat to the pot with its juices. Cover with crushed tomatoes, red wine, and port; sherry can also be used.
6
It is time to return the meat to the pot with its juices. Cover with crushed tomatoes, red wine, and port; sherry can also be used.
7
To finish, add slowly to taste after the stew has simmered for an hour.
Notes
-
MarieJacqueline
Not only is the recipe incomprehensible (I agree with Agnès), but also, when we see the photo of the dish... it is hardly appetizing. -
agnes
Unclear recipe! The sections are the same multiple times. The writing needs to be revisited.
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