Beef stew with vegetable stew
With the arrival of autumn it seems that they begin to fancy plus the spoon dishes. One of the most traditional is veal stew.
When stewing meat, they are juicier and retain better the flavors and aromas of all the ingredients, since this technique consists of cooking food in a closed container, to avoid evaporation, and to simmer.
I do not always make the stew with the same ingredients. Sometimes I just put carrots, peppers and onions. In other mushrooms and mushrooms or peas and potatoes ... According to the vegetables that you have at that moment. I like to use seasonal products, however I always have a packet of menestra in the freezer. The frozen vegetables offer me all the guarantee of quality, since so little time elapses between harvesting and freezing, that they preserve all their nutritional qualities very well, being even superior to fresh vegetables, their content in vitamins and minerals. I would love to have my own garden and be able to enjoy freshly picked vegetables every day, but in a big city it is a little difficult, although from time to time I contemplate the possibility of converting my terraces into urban gardens:)
Let's go with the recipe!
INGREDIENTS:
- 1 Kg of veal (morcillo, aguja. ..)
- Vegetables: Carrot, cauliflower, green beans, artichokes, beans, peas ...
- 1 Onion
- 3 cloves of garlic
- 1 ripe tomato
- 1 bay leaf
- 1 glass of white wine
- Salt
- Pepper
- Pepper
- li>
- Flour
- Paprika de la Vera
- A cube of beef stock
- 2 tbsp. of extra virgin olive oil
- 2 hardboiled eggs (optional)
ELABORATION:
We wash, clean, peel and cut all vegetables . In this case I added the ones I had at that time (some fresh and others frozen) You will decide which ones you like the most and in what quantity you add them to the meat.
We put the pot or casserole with fire (medium/high) and we add the tablespoons of olive oil.
We pepper the meat and flour it , eliminating the excess (we only want a small one layer adhered to the meat) Dorado the meat well on all sides (My advice is that when we are browning the meat must be removed in excess, because it loses juices)
Laminate the cloves of garlic and add them, along with the bay leaf. Then the onion cut into small squares. We add the tomato cut into pieces and clean of skin and seeds. We continue sautéing and add the glass of wine and the cube of shredded broth. We cover and reduce the fire.
If I make it in the fast pot I have it for 20 or 25 minutes (second ring) If I make it in a saucepan, on a low heat, about 45 minutes; always watching how it is.
When the meat is almost done, we open the pot and add the chopped vegetables . We return to close the pot and cook again a couple of minutes. We remove from the fire.
If we make the meat in saucepan, we check the cooking point and about ten minutes before we add the vegetables.
In my house they like to accompany the stew with hard-boiled egg , so it is incorporated above when the meat and vegetables are cooked.These usually take about 20 minutes to be done, keep this in mind when putting them in the pot.
Instead of white wine, you can also use red wine or beer.
You're really good if we consume them in the day. But well settled, one day for others, are delicious.