This classic beef stew with vegetables (which you may also know as beef jardiniere or stewed beef), is perfect for making a simple recipe, since it really only takes 10 minutes to prepare… The rest is taken care of by my WMF Fusiontec pot, snugly covered and simmering for an hour it makes a stew that's finger-licking good!
The Holidays are over and now it's time to return to routines and everyday meals. But let them be comforting, since at this time of year the low temperatures make our bodies crave very hot meals to restore us when we get home. You'll see how this stew helps you warm up and quickly recharge your energy.
Just a couple of tips to keep in mind:
- Make sure the meat is at room temperature before you start preparing it.
- And sear it well, browning it in the pot with a little oil before stewing it.
Come on, I'll tell you how to make it and you'll see how easy and tasty it is!
Ingredients (for 6 people)
- 1 kg of beef (ask your butcher for stewing beef that will be tender)
- 4 tbsp extra virgin olive oil
- 2 carrots peeled and sliced
- 1 onion
- 2 garlic cloves
- 100 g peas (fresh or frozen)
- 70 g broad beans (fresh or frozen)
- 100 ml white wine (I always use Fino or Manzanilla from my region)
- 125 ml homemade broth (enough to almost cover the ingredients in the pot)
- 1 bay leaf
- Salt and pepper to taste
Preparation
- Prepare the meat if the butcher hasn't done it already: trim the fat and cut into the size you prefer.
- Pour a splash of oil into our casserole FusionTec and over medium-high heat sear the meat on all sides. As we finish pieces, we take them out to a Revol plate and at this point add salt and pepper to taste. Set aside.
- Next, add a pinch of oil if necessary and once it's hot add the chopped onion or sliced as you prefer. Sauté and when it begins to brown add the garlic minced using a garlic press and a pinch of salt and pepper. Leave one minute and then add the sliced carrot. Continue sautéing for a couple of minutes; I like the onion to take a slight toasted color, I believe that's the secret for the sauce to have an even richer, more intense flavor later.
- At this point, add the wine and stir well so that any fat stuck to the bottom of the pot mixes with the juices and the wine. Let a couple of minutes pass for the alcohol to evaporate and return the meat to the pot.
- Add the peas and the broad beans. Then add the bay leaf and pour the broth until it almost covers our ingredients.
- Bring to a boil, cover and lower the heat so that with a gentle simmer the meat cooks for about 50 minutes. Remember to stir from time to time and watch the meat, since some take a little longer than others to become tender.
- After that time, and if we see the sauce is still thin, uncover the pot and give it another 10 minutes over medium-high heat so the sauce binds and thickens.
- Adjust the salt if necessary and our stew is ready to serve!
Recipe author: Patry from Sabores & Momentos
Comments
Eva said:
Una receta muy bien ordenada y explicada!! Hay veces que son confusas