Delicious and fragrant beef stew
We have a recipe for a delicious and fragrant beef stew that you will prepare in a few simple steps. Make beef stew of the finest taste according to the recipe of our grandmothers.
Today we cook a traditional dish that almost everyone adores. You guessed it, it's goulash! Goulash is a real specialty that tolerates various variations, and among the favorites is certainly beef. Everyone seems to have their own way of preparing this delicious dish. Many add different vegetables and spices, and today we bring you a simple recipe for beef stew with potatoes, carrots and onions. Let the delicious stew simmer slightly and enjoy the perfect hot meal!
How to cook the best beef stew?
One of the leading chefs revealed the secret of the perfect goulash. He also gave us some tips on how to choose the meat and slice it, and he also revealed to us that it is important to chop the onion with a knife and not grind it in a blender. According to a reputable chef, choosing meat is the most important part of the job. The chef advises taking a beef neck, and a shoulder is a good alternative. The flesh of the ham will be fibrous and will not be so soft. Cut the meat into larger cubes, maybe 5 cm. When stewing onions, it is important to feel the moment when we add the meat. Onions should be given a density, sweetness, and taste that does not have the note of "cooked onion". So it should not be too brown because it will not decompose or too bright because it will not be tasty.
Prepare the side dish for beef stew as desired
Enjoy the perfect taste of goulash and serve it with polenta, gnocchi, dumplings, pasta, or just a slice of fragrant bread.
Recipe for beef stew with potatoes and carrots
Ingredients:
- 2 tablespoons fat or oil
- 400 g of beef, cut into larger cubes
- 400 g potatoes, diced
- 200 g carrots
- 200 g onions
- 200 g of peeled tomatoes, cut into cubes
- 2 cloves garlic
- 1.5 teaspoons of salt
- 1 teaspoon sweet red pepper
- Pepper
- 4 cups beef stock (Or water)
- Bay leaf
Preparation:
- Chopped vegetables; cut potatoes and carrots into cubes, and finely chop onions, garlic, and peeled tomatoes.
- In a large pot, heat the oil, add the chopped onion, and then the rest of the diced vegetables. Simmer the vegetables for 10 minutes, then add the meat cut into larger cubes and continue to simmer for the next 15 minutes.
- Add peeled tomatoes, spices and one cup (2.5 dcl) of stock and simmer for 15 minutes.
- Gradually add the remaining foundation.
- Stir and simmer, cover the pot, then cook the stew over low heat for about 1 ½ to 2 hours or until the meat is tender and the juice is creamy and thick.
- Serve warm and enjoy!
