Veal stew with pickled shallots
Veal stew with pickled shallots is a delicious recipe that combines the rich flavors of meat with the slightly tangy sweetness of shallots. It is a perfect choice for a family lunch or a special dinner, and its preparation is not complicated at all. Let's get started!
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Total: 1 hour and 50 minutes
Servings: 4
Ingredients:
- 300 g pickled shallots
- 1 kg veal (ribeye is ideal)
- 1 can diced tomatoes (430 g)
- 100 ml red wine (choose a quality wine that is good to drink)
- 6 allspice berries
- 2 bay leaves
- 1 large red onion
- 1 teaspoon sweet paprika
- 2-3 crushed garlic cloves
- 2-3 tablespoons olive oil
- Salt and pepper to taste
Preparation steps:
1. Preparing the ingredients: Start by finely chopping the onion and crushing the garlic. These ingredients will form the aromatic base of the dish.
2. Heating the oil: In a deep pot, add the olive oil and heat it over low heat. It is essential to use low heat to allow the onion and garlic to soften slowly without burning.
3. Sautéing the onion and garlic: Add the onion and garlic to the warm oil. Stir occasionally and let them sauté for about 10-15 minutes until they become translucent and fragrant.
4. Adding the meat: Cut the veal into medium-sized cubes, then add it to the pot. If you have meat with bones, it is even better, as the bone will add extra flavor. At this stage, pour the red wine over the meat and mix well.
5. Boiling the ingredients: Cover the pot with a lid and let it simmer on low heat for 30 minutes. Add a little water if necessary to prevent burning.
6. Adding the tomatoes and spices: After half an hour, add the diced tomatoes, sweet paprika, hot spice (if you want a bit of heat), allspice, bay leaves, salt, and pepper. Mix everything well, then cover the pot again.
7. Slow cooking: Let the stew simmer on low heat for about an hour or until the meat becomes tender and the sauce reduces. It is important to check occasionally and stir to prevent sticking to the bottom of the pot.
8. Serving: Once the stew is ready, you can serve it with a side of rice noodles or slices of fresh bread, as recommended by Adrian Hadean. A fresh green salad can perfectly complement this dish.
Useful tips:
- If you do not have pickled shallots, you can use green onions or regular onions, but the taste will be different.
- You can experiment with spices by adding a pinch of cinnamon or a bit of sugar to balance the acidity of the tomatoes.
- This stew can be made with pork or chicken, depending on your preferences, but make sure to adjust the cooking time accordingly.
Enjoy this simple yet sophisticated recipe that will bring a touch of flavor to every meal!
Ingredients: 300 g pickled shallots, 1 kg beef (ribeye), 1 can diced tomatoes (430 g), 100 ml red wine, 6 allspice berries, 2 bay leaves, 1 large red onion, 1 teaspoon sweet paprika, 2-3 crushed garlic cloves, 2-3 tablespoons olive oil
