This classic beef stew with vegetables (which you may also know as veal a la jardinera or stewed veal), is great for making a recipe without complications, since it really takes 10 minutes to prepare... My WMF Fusiontec pot takes care of the rest. Well covered and simmered for an hour, it prepares a stew that is finger-licking good!
The holidays are over and now it's time to get back to routines and everyday meals. But they should be comforting, because at this time of year the low temperatures make our body crave hot meals that will replenish us when we get home. You'll see how this stew helps you warm up and recharge your energy quickly.
Just a couple of tricks to keep in mind:
- Make sure the meat is at room temperature before starting to prepare it.
- And seal it well, browning it in the pot with a little oil before cooking it.
Come on, I'll tell you how to prepare it and you'll see how easy and delicious it is!
Ingredients (for 6 people)
- 1 kg of beef (ask your butcher for stew beef, which should be tender)
- 4 tbsp of EVOO
- 2 carrots peeled and sliced
- 1 onion
- 2 cloves of garlic
- 100 g peas (fresh or frozen)
- 70 g of broad beans (fresh or frozen)
- 100 ml of white wine (I always use Fino or Manzanilla from my region)
- 125 ml of homemade broth (enough to almost cover ingredients in the pot)
- 1 bay leaf
- Salt and pepper to taste
Preparation
- We prepare the meat if the butcher has not already done so: we remove the fat and cut it into pieces that we like best.
- We put a little oil in our FusionTec cocotte and over medium-high heat we sear the meat on all sides. Once it is ready, we take it out onto a separate Revol plate and at this point we add salt and pepper to taste. We set aside.
- Next, add a pinch of oil if you see it necessary and once it is hot add the chopped or julienned onion, as you prefer. Fry it and when it starts to brown add the garlic chopped with the help of a garlic press and a pinch of salt and pepper. Leave for a minute and then add the sliced carrot. Continue frying for a couple of minutes. I like the onion to take on a light toasted tone, I think that is the secret to the sauce having an even richer and more intense flavour.
- At this point, add the wine and stir well so that any fat that may have stuck to the bottom of the pot is mixed with the juices and wine. Leave for a couple of minutes for the alcohol to evaporate and then return the meat to the pot.
- Add the peas and broad beans. Then add the bay leaf and pour in the broth until it almost covers the ingredients.
- Let it come to a boil, cover and lower the heat until the meat simmers gently for about 50 minutes. Remember to stir from time to time and keep an eye on the meat, as some take longer than others to become tender.
- After this time and if we see that the sauce is still thin, we uncover the pot and cook it for another 10 minutes on medium-high heat so that the sauce becomes well bound and thicker.
- We correct 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