Beef Stew
4 servings
105 minutes
An honest winter meal that can elevate any piece of not-too-tender beef. The toughest parts of the beef carcass are the tastiest ones: as a result of prolonged heat stress, the fibers soften , but do not lose their meaty richness, and the abundance of collagen veins thickens the sauce deliciously. Apart from time, this beef stew recipe requires practically nothing - only fried carrots and onions, which caramelize the meat pieces, and different types of pepper - allspice, paprika and regular black - for a neat spiciness.
1
Clean the beef from membranes and tendons, if any, and cut into pieces (randomly).
- Beef: 600 g
2
In a deep skillet, heat the oil and fry the beef.
- Vegetable oil: 30 ml
3
Then pour a glass of boiling water over the meat.
- Beef: 600 g
- Onion: 200 g
- Carrot: 200 g
4
Add allspice and bay leaf, bring to a boil. Simmer on low heat covered for about 40 minutes.
- Allspice peas: 5 piece
- Bay leaf: 3 pieces
5
Peel the onion, cut it into large half-rings, then cut the half-rings in half again.
6
Peel the carrot and cut it into slices.
7
Add onion and carrot to the meat. Mix.
- Onion: 200 g
- Carrot: 200 g
8
Add salt and spices. Then continue to simmer the beef on low heat under a lid for another hour.
- Paprika: 1 teaspoon
- Ground chili pepper: to taste
- Salt: to taste
- Ground black pepper: to taste