Veal with potatoes and spinach
Beef stew with potatoes and spinach
This beef stew recipe with potatoes and spinach is perfect for family meals, as well as for moments when you want to indulge in a comforting dish. It combines the savory flavor of beef with the pleasant texture of potatoes and the freshness of spinach. With a total preparation time of about 1 hour and 30 minutes, this recipe yields 4 generous servings, ideal for sharing.
The history of stew takes us back to deeply rooted culinary traditions, where the basic ingredients were those available in households. Thus, stew has become a symbol of comfort and family meals, lovingly prepared by homemakers.
Ingredients:
- 1 kg beef (ideal for stew, such as chuck or brisket)
- 500 g potatoes (preferably waxy potatoes, such as white potatoes)
- 100 ml oil (preferably sunflower or olive oil)
- 5 small onions (for a sweeter taste and pleasant texture)
- 1 tablespoon chopped Kapia pepper (ideally home-preserved)
- 1/2 teaspoon chili powder (for a hint of spice)
- 2 handfuls of fresh spinach (for nutrients and a fresh taste)
- Salt (to taste)
- Green and red cucumbers (for decoration and a pleasant appearance)
Preparation time:
- Preparation time: 20 minutes
- Cooking time: 1 hour
- Total time: 1 hour and 20 minutes
Preparation:
1. Preparing the ingredients: Start by cleaning and washing the vegetables. Chop the onion finely, and peel and cube the potatoes into even-sized pieces for uniform cooking. Wash the beef and cut it into large cubes, about the size of a bite.
2. Sautéing the onion and beef: In a large pot, heat the oil over medium heat and add the chopped onion. Sauté the onion until it becomes translucent, about 5-7 minutes. Add the beef and lightly salt it. Sauté until the meat changes color, about 5-10 minutes.
3. Adding the flavors: Once the meat is browned, add the Kapia pepper paste and a cup of water. Cover the pot with a lid and let the stew simmer on low heat for 30 minutes, until the meat becomes tender.
4. Adding the potatoes and spinach: After the meat is well cooked, add the cubed potatoes and sliced spinach. Mix everything well, salt to taste, and season with chili powder. Cover again and let it simmer for 20-25 minutes, until the potatoes are well cooked.
5. Serving the dish: When the stew is ready, remove the pot from the heat and let the dish rest for a few minutes. Serve the stew hot, decorated with green and red cucumbers for a contrast of colors and flavors. Enjoy your meal!
Practical tips:
- Beef: Choose a fattier cut for a richer flavor. Chuck or brisket are excellent for stew, as they become tender during cooking.
- Spinach: If you’re not a fan of spinach, you can use fresh parsley or arugula to add a fresh taste.
- Variations: You can also add other vegetables, such as carrots or celery, to diversify the flavor and enrich the dish.
Frequently asked questions:
1. Can I use pork instead of beef?
- Of course, but the cooking time may change. Make sure the meat is well cooked.
2. What can I use instead of Kapia pepper?
- You can use fresh peppers or other types of peppers, but the taste will be different.
3. Is this dish suitable for a diet?
- Beef stew is rich in protein and can be a hearty meal, but it also contains calories from oil and potatoes. Consume in moderation.
Nutrition and calories:
A serving of beef stew with potatoes and spinach contains about 450-500 calories, depending on the ingredients used. It is a meal rich in proteins, vitamins, and minerals, providing both energy and essential nutrients.
This dish pairs perfectly with a fresh salad or warm polenta for an added flavor boost. Additionally, a glass of red wine will perfectly complement the rich flavors of the stew.
Experimenting in the kitchen is key! Don’t hesitate to put your personal touch on the recipe, whether it’s adding your favorite spices or choosing surprising sides. Enjoy cooking and savoring a delicious meal with your loved ones!
Ingredients: 1 kg veal meat, 500 g boiled potatoes, 100 ml oil, 5 small onions, 1 tablespoon chopped Kapia pepper [home preserve], 1/2 teaspoon chili powder, 2 handfuls of fresh spinach, salt, green and red cucumbers.
