BEEF STEW
Beef stew, a classic recipe of meat stew, one of the most famous second courses of Italian cuisine. The stew recipe is really fabulous and you will get a tender and soft stew, which melts in your mouth.How to make stew?
The preparation is quite simple: you will have to get the beef nuggets directly from the beef pulp, flour them briefly and cook them over low heat with the classic chopped vegetables and wine. The secret to getting a special meat stew? Simply slow cooking, so as to give time to the meat to soften and cook slowly in its sauce, as if it were a beef stew. In any case, you will have to do very little: you will only have to give it time to become so tender and tasty, cooking stewed.
Today I propose the stew in white, then the classic beef stew without tomato. Thanks to the flouring, you will still have a creamy dish, perfect to be accompanied by mashed potatoes, rice or polenta, which are perfect for collecting the sauce. Of course you can also make the shoe!
The classic traditional stew is precisely that of beef (beef stew). You can also choose different meat such as veal or pork and you will have an excellent veal stew or a delicious pork stew. The preparation is the same! Sometimes I also prepare the chicken stew, let's say a slightly lighter and faster version. Here is the recipe for beef stew. I often prepare it on Sundays, since it is a dish that tastes of celebration, family, tradition. Below I will also leave you some tasty variations to prepare the meat stew.
recipe
1 kg beef1 carrot1 celery1 onion (small)200 g red wine30 g butter30 g flour 4 tablespoons extra virgin olive oil1 bay leaf1 l meat brothsalt to tastepepper to taste
How to make beef stew
To prepare an excellent beef stew, buy beef pulp. Generally I choose the belly side, as my butcher says, so not too thin. The fat inside the meat will melt during cooking, making it even softer. To make the meat stew more fragrant, I also add 1 bay leaf that always gives a good taste. You can also use 1 sprig of thyme or a few leaves of sage. But it is fine even if you do not put anything. Prepare a meat broth and keep it warm. You can do it at home or use bought broth, to make the execution of the dish faster. First, clean the carrot and remove the most fibrous parts of the celery coast with a potato peeler. Then cut carrot, celery and onion into cubes of approx. half a centimeter. In a pan, melt the butter and oil, add the chopped vegetables and brown over moderate heat. Take beef, remove connective tissue and excess external fat. Cut it first into slices and then into rather large cubes, about 4-5 cm. Put the beef nuggets in a bread bag or plastic bag (such as freezer bags) and add the flour. Collect air, close the bag tightly and shake everything, so as to flour all the morsels of meat. You can also put the meat in a bowl, add the flour and mix with your hands. When the vegetables are wilted, add the floured beef nuggets in the pan and brown together for a few minutes, to flavor, over high heat. Deglaze with red wine and let evaporate. Lower the heat, add a pinch of salt and a sprinkling of pepper, the bay leaf and wet the beef stew with the hot meat broth, until it covers (you do not need to use it all: you will add it if necessary). Cover with a lid and cook the stew over low heat for 1 hour and a half. Stir occasionally. After the cooking time, adjust salt and raise the heat a little, to shrink the sauce, until you get the creaminess you want. Honestly I do not shrink too much, because I love that creamy sauce to wet the side dish of mashed potatoes or polenta. Your beef stew is ready, super tender, soft, tasty. A masterpiece of our Italian cuisine!
PreservationThe beef stew can be kept in the refrigerator for 2 days, in an airtight container. You can also freeze it. Generally I always make it in abundance, just to have it ready in the freezer, when I feel like it.
VariantsAs I said, you can also use other meat to make meat stew: generally veal or pork are a good alternative to beef. Always as stewed stew, you can also prepare the stew with sauce: in this case, you will have to add 2 tablespoons of tomato paste, which you will add before inserting the broth. A rather classic must is the beef stew with potatoes: in this case you will have to use 600 g of beef and 400 g of potatoes. The raw potatoes will also be cut into cubes, and inserted together with the meat halfway through cooking (after 45 minutes). In this case, use only half a glass of wine to blend. The rest does not change. The stew with potatoes can be cooked in white or with sauce, adding or not the 2 tablespoons of tomato paste. Another variant is the Stew with peas: you will need 600 g of beef morsels and 400 g of shelled peas. Cook the beef stew, as indicated in the recipe, then add the peas after about 55 minutes. Also in this case I advise you to add the concentrated tomato.
There are many stew recipes, they are all delicious and give so much satisfaction!
I advise you to use a mix of butter and oils and not only oil, because butter also gives its wonderful flavor.
Beef stew, a classic recipe of meat stew, one of the most famous second courses of Italian cuisine. The stew recipe is really fabulous and you will get a tender and soft stew, which melts in your mouth.
How to make stew?
The preparation is quite simple: you will have to get the beef nuggets directly from the beef pulp, flour them briefly and cook them over low heat with the classic chopped vegetables and wine. The secret to getting a special meat stew? Simply slow cooking, so as to give time to the meat to soften and cook slowly in its sauce, as if it were a beef stew. In any case, you will have to do very little: you will only have to give it time to become so tender and tasty, cooking stewed.
Today I propose the stew in white, then the classic beef stew without tomato. Thanks to the flouring, you will still have a creamy dish, perfect to be accompanied by mashed potatoes, rice or polenta, which are perfect for collecting the sauce. Of course you can also make the shoe!
The classic traditional stew is precisely that of beef (beef stew). You can also choose different meat such as veal or pork and you will have an excellent veal stew or a delicious pork stew. The preparation is the same! Sometimes I also prepare the chicken stew, let's say a slightly lighter and faster version. Here is the recipe for beef stew. I often prepare it on Sundays, since it is a dish that tastes of celebration, family, tradition. Below I will also leave you some tasty variations to prepare the meat stew.
recipe
1 kg beef
1 carrot
1 celery
1 onion (small)
200 g red wine
30 g butter
30 g flour
4 tablespoons extra virgin olive oil
1 bay leaf
1 l meat broth
salt to taste
pepper to taste
How to make beef stew
To prepare an excellent beef stew, buy beef pulp. Generally I choose the belly side, as my butcher says, so not too thin. The fat inside the meat will melt during cooking, making it even softer. To make the meat stew more fragrant, I also add 1 bay leaf that always gives a good taste. You can also use 1 sprig of thyme or a few leaves of sage. But it is fine even if you do not put anything. Prepare a meat broth and keep it warm. You can do it at home or use bought broth, to make the execution of the dish faster. First, clean the carrot and remove the most fibrous parts of the celery coast with a potato peeler. Then cut carrot, celery and onion into cubes of approx. half a centimeter. In a pan, melt the butter and oil, add the chopped vegetables and brown over moderate heat. Take beef, remove connective tissue and excess external fat. Cut it first into slices and then into rather large cubes, about 4-5 cm. Put the beef nuggets in a bread bag or plastic bag (such as freezer bags) and add the flour. Collect air, close the bag tightly and shake everything, so as to flour all the morsels of meat. You can also put the meat in a bowl, add the flour and mix with your hands. When the vegetables are wilted, add the floured beef nuggets in the pan and brown together for a few minutes, to flavor, over high heat. Deglaze with red wine and let evaporate. Lower the heat, add a pinch of salt and a sprinkling of pepper, the bay leaf and wet the beef stew with the hot meat broth, until it covers (you do not need to use it all: you will add it if necessary). Cover with a lid and cook the stew over low heat for 1 hour and a half. Stir occasionally. After the cooking time, adjust salt and raise the heat a little, to shrink the sauce, until you get the creaminess you want. Honestly I do not shrink too much, because I love that creamy sauce to wet the side dish of mashed potatoes or polenta. Your beef stew is ready, super tender, soft, tasty. A masterpiece of our Italian cuisine!
Preservation
The beef stew can be kept in the refrigerator for 2 days, in an airtight container. You can also freeze it. Generally I always make it in abundance, just to have it ready in the freezer, when I feel like it.
Variants
As I said, you can also use other meat to make meat stew: generally veal or pork are a good alternative to beef. Always as stewed stew, you can also prepare the stew with sauce: in this case, you will have to add 2 tablespoons of tomato paste, which you will add before inserting the broth. A rather classic must is the beef stew with potatoes: in this case you will have to use 600 g of beef and 400 g of potatoes. The raw potatoes will also be cut into cubes, and inserted together with the meat halfway through cooking (after 45 minutes). In this case, use only half a glass of wine to blend. The rest does not change. The stew with potatoes can be cooked in white or with sauce, adding or not the 2 tablespoons of tomato paste. Another variant is the Stew with peas: you will need 600 g of beef morsels and 400 g of shelled peas. Cook the beef stew, as indicated in the recipe, then add the peas after about 55 minutes. Also in this case I advise you to add the concentrated tomato.
There are many stew recipes, they are all delicious and give so much satisfaction!
I advise you to use a mix of butter and oils and not only oil, because butter also gives its wonderful flavor.
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