Beef Stew
4 servings
90 minutes
Beef stew is the heart of French cuisine, a symbol of home comfort and leisurely evenings. Its roots go back centuries when peasants braised meat with vegetables to create simple yet flavorful dishes. The beef slowly simmers in aromatic broth, absorbing spices and vegetable juices, turning into tender, juicy meat. A mix of sweet pepper, garlic, and cinnamon adds a hint of spiciness to the stew while tomatoes provide pleasant acidity and richness. This dish is perfect for a cozy family dinner, warming with its rich flavor and hearty texture. It is served with herbs that add freshness, transforming simple stewed meat into a true gastronomic delight.
1
Cut the meat along the fibers into several pieces, place in a pot, add chopped carrots and onion, salt, bay leaf, pour in water, and bring to a boil over high heat. Then reduce the heat and cook until the meat is tender. Let it sit in the broth for half an hour.
- Beef: 800 g
- Onion: 2 heads
- Bay leaf: 1 piece
- Salt: to taste
- Water: 1 l
2
Remove the meat, let it cool slightly, and shred it, keeping the broth. Chop the onion and sweet pepper, sauté together for 10 minutes until the vegetables are soft. Add minced garlic, chili, salt, and cinnamon, and quickly sauté everything.
- Red sweet pepper: 1 piece
- Green bell pepper: 1 piece
- Onion: 2 heads
- Garlic: 3 cloves
- Chili pepper: 1 piece
- Salt: to taste
- Ground cinnamon: 0.3 teaspoon
3
Add tomatoes with juice and mash them with a spoon. Simmer the mixture for about 5 minutes. Pour in 450 ml of the broth in which the meat was cooked, add the beef. Simmer, stirring, for 10 minutes. Serve garnished with greens.
- Tomatoes in their own juice: 40 g
- Water: 1 l
- Beef: 800 g