Meat stew: prize for the best stew

Welcome, friends of Paulina Cocina! In today's episode, we're going to see how to make a good beef stew. And it's not just any beef stew, it's a melt-in-your-mouth beef stew.

That's right, autumn has begun in this part of the world, bringing cool days—not cold, but cool—while in Europe, we're still enjoying the last few days of these hot dishes, until the heat takes away our desire. And what better way to cope with this coronavirus quarantine than with a delicious stew at home? Imagine this situation: quarantine day one thousand, it's rained all night and doesn't seem to stop all day, wet windows, a gray, cool day... What better way to spend on a day like this than eating something delicious and warm? What could it be? Of course: a good beef stew to save the day.

In any case, we don't need any excuses to make a good beef stew recipe. It's the best way to accompany your pasta, rice, or simple boiled or baked potatoes. Whether it's cold or hot, whether you're stuck in quarantine or out in the world... Stew is a dish that lifts any moment of your life. It makes me so happy, and I'm so eager to eat it too!

About this beef stew recipe

Beef stew can be made the traditional way, as in the recipe I bring you today, in a pot with a lid and over low heat, or it can be made more quickly in a pressure cooker. Either way, the meat can end up dry inside and ruin the dish. If you follow these stew cooking tips, the opposite will happen: it will be so delicious, juicy, and tender that everyone at the table will lick their fingers.

So you better wash your hands well before eating. Oh, wash your hands well anyway. For more than 30 seconds, okay? It's for your own good, don't get mad at me, I'm looking out for you! Anyway, on with the tips for a good beef stew:

1. Seal the meat : This is one of the most important steps, so don't skip it! Otherwise, instead of beef stew, it'll taste like beef soup, and mmmmm, I'm not sure it's that good. Cut the meat into cubes, carefully coat it in flour, and brown it in oil. Don't touch it, don't move it; let the meat brown over high heat. Once it's browned on one side, you can turn it over so that it's browned on all sides.
   It's a good idea to use tongs; don't pierce the meat so it doesn't lose its juices!
2. Cook very slowly:  The magic of beef stew is that the meat is very tender, so tender it melts in your mouth . So to achieve this, unless you have a pressure cooker, all you have to do is cook it over low heat for as long as possible.
   This requires patience, and you'll enjoy it immensely!
3. Another option is to make chicken stew, or, in its vegan version, seitan.
   Each recipe should include the seasonings you like best, and as I always say, experiment with what you prefer. But season the stew well, otherwise it'll taste like tomato sauce and meat, and that's incredibly boring, my friends!

Without further ado, let's get to the recipe!

Yields: 4 portions.

Preparation time: 20 minutes.

Cooking time: 2 hours.

Ingredients

• 1 kilo of roast beef (or some other type of beef)
• 2 white onions
• 2 medium carrots
• 3 garlic cloves
• A tablespoon of chopped parsley
• 4 perita tomatoes
• 2 tbsp 000 wheat flour
• 1 cup of white wine
• 2 cups of vegetable broth
• 1 bay leaf
• Oregano
• Ground chili
• Pepper
• Salt
• Olive oil.

How to make beef stew step by step

It will be tender and delicious!

1. Chop the vegetables : slice the carrot, dice the onion and tomato, and finely chop the garlic. Set aside.
2. Trim excess fat from the meat and cut into bite-sized cubes. Coat in flour.
3. Pour a drizzle of olive oil into a pot and brown the meat over medium heat. Once browned, remove from the pot and set aside.
   It doesn't need to be cooked thoroughly; just brown it. It will finish cooking later, along with the vegetables.
4. Sauté the vegetables (except the tomato) in the same pot, adding a little more oil if necessary to prevent sticking. Once the onion is translucent, add the meat. Stir.
5. Add the diced tomato and cook for 3 more minutes. Add the white wine.
6. When the wine has evaporated, add the broth and seasonings. Cover and simmer over low heat for 1 to 2 hours .
7. You have to stir occasionally to prevent it from sticking. Once the meat is tender, it's ready!
8. Once cooked, let it rest with the lid on. This will make everything even more flavorful and delicious!
9. When serving, sprinkle with finely chopped parsley!