Beef Stew with Roasted Peppers
(0)
110 min
Masterpiece
Sezamo
O mâncare tradițională delicioasă și reconfortantă: bucăți fragede de vită înăbușite la foc domol într-un sos bogat de roșii, aromate cu usturoi, foi de dafin și fâșii dulci de ardei copți.
Preparation method
Meat preparation and browning
Cut the beef into medium-sized cubes of about 3-4 cm. Pat them thoroughly dry with paper towels to ensure good browning, and season with salt and ground black pepper.
In a deep cast-iron or heavy-bottomed pot, heat the sunflower oil over medium-high heat. Add the beef cubes in batches so as not to overcrowd the pot, and brown them on all sides for 6-8 minutes until they develop a rich, appetizing crust. Remove the meat onto a plate and keep warm.
Simmering and sauce preparation
In the same pot, add the finely chopped onion and sauté over gentle heat for 5-7 minutes until translucent and golden, scraping up the caramelized bits left by the meat with a spatula.
Chef's tip
For the ultimate flavor, the dish is excellent served warm alongside steaming polenta or fresh homemade bread, and optionally traditional pickles.
You can use jarred roasted red peppers, well drained, or fresh peppers roasted on a stovetop plate or in the oven and peeled.
15 min
Under an hour
