Tender Stewed Beef
10 servings
150 minutes
A great option for both a family dinner and a festive table. Mashed potatoes, rice or wheat porridge are a great side dish.
1
Wash and dry the meat. Cut into medium or large pieces. Any part of the beef can be used (tenderloin, hip part). The sinews can be left on as they will make the sauce richer and tastier. Arrange the meat in a single layer; you can use a cauldron, a pot with a thick bottom, or a cast-iron skillet.
- Beef: 1 kg
2
Chop the onion into small cubes. But it can also be sliced into half rings or rings, then it will be noticeable.
- Onion: 400 g
3
Add water to the meat. Place the onion on top and distribute it evenly over the meat.
- Water: 100 ml
- Onion: 400 g
4
Cut the butter into small cubes and place it on top of the onion. Cover with a lid and let it simmer on low heat for 1 hour. The meat should be slightly boiling. Do not stir during the first hour.
- Butter: 100 g
5
After 1 hour, add salt, sugar, fragrant and black peppercorns, bay leaf, vinegar, garlic to the meat and mix. Cover with a lid and simmer for another 1–1.5 hours; the time depends on the meat. Stir occasionally. If desired, you can add another 50–100 ml of water if more gravy is needed. However, this may not be necessary if the piece of meat was juicy rather than dry.
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Allspice peas: 3 pieces
- Black peppercorns: 8 pieces
- Bay leaf: 3 pieces
- Vinegar: 1 teaspoon
- Garlic: 3 cloves
- Water: 100 ml