Beef Stew with Olives | Tender and Aromatic Classic
(0)
100 min
Masterpiece
Sezamo
O mâncare tradițională românească desăvârșită: cuburi fragede de vită înăbușite la foc mic într-un sos bogat de roșii și vin alb, completate armonios de măsline negre cărnoase și felii aromate de lămâie.
Preparation method
Preparing the ingredients
Cut the beef into bite-sized cubes of about 3-4 cm and pat them dry with a paper towel. Finely chop the yellow onion and slice the garlic cloves. Blanch the olives in boiling water for 2-3 minutes to remove excess salt, then drain them well. Wash the lemon and cut a few thin slices.
Browning the meat and making the sauce
In a large saucepan or Dutch oven, heat the sunflower oil over medium-high heat. Add the beef cubes and brown them nicely on all sides for 6-8 minutes until they form a golden crust. Transfer the meat to a plate.
In the same pan, add the chopped onion and sauté for 4-5 minutes until translucent. Add the sliced garlic and tomato paste, stirring constantly for 1 minute to release the aromas. Pour in the dry white wine and let it reduce by half for 2 minutes, scraping up all the caramelized bits from the bottom of the pot.
Chef's tip
Briefly blanching the olives in boiling water before adding them to the dish helps reduce excess salt and keeps the sauce perfectly balanced.
Beef stew with olives is even more delicious the next day, after all the flavors of wine, tomatoes, and lemon have settled.
Ingredients
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25 min
Under an hour
