Equipment stew with meat: a perfect classic

Welcome friends! Today we will learn how to make a spoil of no meat with a recipe that is rich, surrender and economic! I don't know, but here the temperature goes down a little or clouds a bit: it becomes stew. And we all agree that the noodle stew is the tastiest among the stews, right? In today's chapter I bring you some tips to learn to prepare this classic recipe from 0 and be the best in the class. And if you already know how to do, you will do it much better!

This stew is done in half an hour at most, and it is very economical, you can do it with what you have in the refrigerator. All good with rice stew, and with you also lentil stew ... but the noodle stew has something else, this dish has many variants in terms of vegetables, to add or not meat, to the type of noodles to use, but it is always exquisite. What noble fruit the noodle!

Nothing more comforting in a cool day than eating a good noodle stew, it is a tasty dish, which fills your belly and soul, and has a lot of nutrients!

About this spring of noodles

There are two ways to do it, with a soft and slow cooking (this is my favorite) and a fast. The difference will be the taste. A short cooking stew will be delicious, but it does not concentrate both flavors and can be achieved with slow and long cooking.

• Different types of meats, legumes and vegetables can be combined. The secret is to learn what are the times of each one and give it their space. While in the combination of flavors is the grace of the stew, they do not get excited either by putting anything because nothing is going to be understood. What taught us Star Wars? That you have to be in the balance of force friends.
• If we let the noodles pee a couple of hours it is still richer. The flavors settle, the broth is thick ... If you can do it with time and let it rest cover for a while before serving, better!
• In the case of using meats, browning it before will give it a greater flavor. And then, over the same place that was browned, cooking vegetables. I suppose that at this point you don't even think of washing the pot after browning the meat, but for doubts I tell them again: that is in the background, is flavor. And that is what is going to give the touch to your stew.
• Do not get your eye off: if you choose a long or short cooking, they are pending and do not release it. It can be easily stuck and the stew with burnt is the worst that can happen to us!

What vegetables carry the stew?

Those we have in the refrigerator, and if you have nothing and you are going to buy in the greengrocer: the ones you want. The more you make you tastier, you will be, so don't be afraid to add everything you want! The combination of flavors along with the meat and noodles causes the stew to be super tasty and with an irresistible aroma.

What meat is used to make stew?

This depends on several things: first, whatever you have at home. If you have a meat cut at home, don't even think about going to buy another. Usala. It will be great. If not, it depends on how long you will dedicate to the stew. If your idea is to make a fast noodle stew, you should use a more tender type of meat, if you want to make it long cooking you can use a tougher. Total in long cooking will end up getting rid and being delicious!

What are the best guyscar cooking noodles?

Same rule as before: whatever in the cupboard. My favorites for the noodle stew is the moñito. But it is pure and exclusively mine eh! Any type of short noose is great.

There are not many laps when making a noodle stew, taking into account these little things that we tell you are ready or ready to do it! Without further ado, we go with that noodle stew. Now get to work!

Ingredients

• 1 kg of quadril or roast beef
• 1 garlic
• 2 onions
• 1 carrot
• 4 perita tomatoes
• 200 cc of tomato puree
• 1 can of peas
• ½ red bell pepper
• 2 potatoes
• 1 cup of pumpkin in cubes
• Condiments: aromatic herbs to taste such as laurel, basil, oregano
• Olive oil
• Salt and pepper
• 1 l of broth
• 400 gr of noodles for stew

Definitive noodle stew recipe step by step

1. Cut the meat into cubes of a bite, brown with olive oil in a saucepan. Reserve.
2. In that same pot saute the garlic next to the onion, the carrot and the morrón cut small. Once they are transparent to add the tomatoes cut into squares. Save a few minutes.
3. Lower the heat to a minimum and add the potato and pumpkin cut into cubes and add the meat that was reserved. Add the puree of tomatoes and season. When the puree of tomatoes change color and put on a darker tone add the broth.
4. Once the potatoes are tender but not cooked at all to add the noodles and the peas, cover and cook the noodles to the dente.
5. Serve with hot bread and grated cheese. Enjoy!