Beef stew

Beef Stew - a classic and savory recipe

Preparation time: 30 minutes
Cooking time: 2 hours - 2 hours and a half
Total: 2 hours and 30 minutes - 3 hours
Number of servings: 4

I invite you to discover together the delicious recipe for beef stew, a dish that brings a touch of tradition to every meal. This recipe, with deep roots in traditional cuisine, combines the rich flavors of tender meat with savory spices, resulting in a thick sauce perfect for serving alongside creamy mashed potatoes. Let's get started!

Necessary ingredients:
- 500 g beef (choose meat with a little fat for a healthier result)
- 250 ml tomato paste
- 1 large onion
- 2 cloves of garlic
- 1 bay leaf
- 1 teaspoon sweet paprika
- A pinch of ground cumin
- Salt and freshly ground black pepper, to taste
- 150 ml quality dry red wine (choose a wine you would be willing to drink)
- 2 tablespoons margarine
- Olive oil

Step by step:

1. Preparing the meat: Start by cutting the beef into small cubes, about 2 cm. This size will allow the meat to brown evenly and absorb the flavors from the sauce. Make sure to use fresh meat to achieve a tasty and tender stew.

2. Browning the meat: In a large skillet or deep pot, add 2 tablespoons of olive oil and 2 tablespoons of margarine. Heat them over medium heat. Once the fats have melted, add the meat cubes and brown them on all sides. This step is essential to create a delicious crust that will add depth to the dish.

3. Adding the spices: When the meat is nicely browned, add the paprika and cumin. Mix well to coat the meat with the spices. The flavors will intensify, and the stew will become even more delicious.

4. The onion and garlic: Finely chop the onion and garlic. Add them to the pot and stir. Cover with a lid and let them sauté for 5-7 minutes until the onion becomes soft and starts to brown. This is a crucial step, as the caramelized onion will add sweetness to the stew.

5. The tomato sauce: Add the tomato paste, salt, and pepper, and let it simmer together for 5 minutes. This mixture will form the rich base of the sauce, and the flavors will combine in a delicious way.

6. The wine and water: Take a cup of red wine and add a small portion to the pot. Let it boil for a few minutes to evaporate the alcohol, then top with hot water to cover the meat. It is important for the liquid to be hot to avoid stopping the cooking process.

7. Slow cooking: Cover the pot with a lid and let the stew simmer over moderate heat for 2 hours - 2 hours and a half. Stir occasionally and add a little wine or water if necessary to prevent sticking to the bottom of the pot. Along the way, the meat will become tender, and the sauce will thicken and develop a rich consistency.

8. Finishing the dish: When the meat is tender and the sauce has reduced, taste and adjust the seasonings to your liking. Remove the bay leaf, and the stew is ready.

Serving: The beef stew is served with creamy mashed potatoes, which will absorb the rich flavors of the sauce. You can also add a fresh green salad to balance the meal.

Practical tips:
- If you like stronger flavors, you can add diced carrots or bell peppers to the stew, which will cook along with the meat.
- Instead of mashed potatoes, you can also opt for creamy polenta or rice, which pairs perfectly with the rich sauce of the stew.
- This dish can be prepared a day in advance, and the flavors will intensify overnight. Reheat it before serving to enjoy an even better taste.

Nutritional information: A serving of beef stew contains approximately 400-450 calories, depending on the amount of oil and margarine used. It is a good source of protein, and when served with vegetables, it becomes a nutritionally balanced dish.

Frequently asked questions:
1. Can I use pork instead of beef? Yes, but the cooking time will vary, and pork may require extra attention to avoid drying out.
2. What wine is best for stew? Choose a dry red wine, but don't use an overly expensive one – use one you would enjoy drinking.
3. How can I thicken the sauce? If you want a thicker sauce, you can add a tablespoon of flour or let the sauce reduce more at the end without a lid.

This beef stew is more than just a simple dish – it is a culinary experience that combines tradition with refined taste. So, don't hesitate to prepare it at home and enjoy every savory bite!

 Ingredients: about 500 g of beef (without too much fat) 250 ml of tomato paste 1 onion 2 large cloves of garlic 1 bay leaf 1 teaspoon of paprika 1 pinch of ground cumin black pepper 150 ml of quality dry red wine 2 tablespoons of margarine olive oil