Butcher-Style Beef Stew | Tender and Oven-Browned
(0)
110 min
Masterpiece
Sezamo
O mâncare tradițională românească desăvârșită: cuburi fragede de vită gătite la foc domol într-un sos bogat de roșii, vin alb și legume dulci de toamnă, rumenite la cuptor până când sosul scade și aromele se contopesc.
Ingredients
Preparation method
Preparing the meat and vegetables
Preheat the oven to 180°C. Cut the beef into bite-sized cubes of about 3-4 cm and pat dry thoroughly with paper towels for perfect browning. Place the meat pieces on a plate and season them evenly with 2 g of ground black pepper and part of the salt.
Peel the potatoes, carrots, and celeriac. Cut the potatoes into large cubes (about the size of the meat), the carrots into thick slices, and the celeriac into smaller cubes. Finely chop the onion, slice the red kapia peppers into wide strips, and crush the garlic cloves.
Browning and sautéing on the stovetop
In a large cast-iron pot or deep oven-safe casserole, heat the 45 ml of sunflower oil over medium-high heat. Add the beef cubes in batches, without crowding the pan, and brown them for 6-8 minutes on all sides until they develop an appetizing golden crust. Transfer the meat to a warm plate.
Chef's tip
For the most tender result, choose a well-marbled piece of beef round or shoulder chuck. Slow-cooking in the oven will melt the connective tissue, making the meat exceptionally juicy.
The stew is even more delicious the next day, after all the flavors of roasted vegetables, wine, and thyme have had time to meld together in the fridge.
25 min
Under an hour
