Hello, here’s the step-by-step recipe for preparing Beef Stew, a very old recipe that has undergone some modifications over time while preserving its essence. The word “stew” comes from the term “stufar,” which can be translated as “to heat slowly,” and this dish is characterized by the slow cooking of its ingredients. Originally from Spanish cuisine, the stew was born in the Andalusian region and spread throughout the rest of the peninsula, but it is...
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a skillet, heat some oil and add the minced garlic, onion (cut into brunoise), and chopped red bell pepper.
Sauté until the onion becomes translucent, then add the red wine.
Once the alcohol has evaporated, add the tomato purée, vegetable broth, and the beef.
Cook over low heat for 40 minutes, allowing the flavors to meld together.
For a richer flavor, marinate the beef in red wine and garlic for a few hours before cooking.
Use fresh bay leaves for a more aromatic touch.
Serve the stew with crusty bread to soak up the delicious sauce.
Can I use a different type of meat?
Yes, you can substitute beef with chicken, pork, or even oxtail for a traditional touch.
Can I make this dish gluten-free?
Yes, simply replace the fresh pasta with gluten-free pasta or serve the stew with rice.
How can I thicken the sauce?
You can thicken the sauce by simmering it longer or adding a slurry of cornstarch and water.
Can I use canned tomatoes instead of tomato purée?
Yes, canned tomatoes can be blended to create a purée-like consistency.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
