O mâncare tradițională românească desăvârșită: bucăți fragede de carne de vită rumenite și înăbușite la foc mic într-un sos bogat de roșii, vin alb și ardei copți dulci și aromați, parfumat cu usturoi, cimbru și dafin.
Preparation method
Preparing the meat and aromatic base
Pat the beef dry with a paper towel and cut it into generous cubes of about 3-4 cm. Peel and finely chop the onion and garlic. If using whole roasted peppers, remove the stems and seeds, then tear or cut them into wide strips.
Heat the sunflower oil in a deep, heavy-bottomed pot or a cast-iron Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides for 8-10 minutes until they develop a delicious brown crust, then transfer them to a warm plate.
Simmering the meat and reducing the sauce
In the same pot, add the chopped onion and sauté over gentle heat for 5 minutes until translucent and sweet. Add the garlic and tomato paste, cook for 1 minute while stirring constantly, then pour in the dry white wine to deglaze the bottom of the pot, scraping up all the caramelized bits.
Chef's tip
For an even deeper flavor, use peppers roasted over an open flame on the grill. The liquid released by the roasted peppers can also be added to the sauce toward the end for extra sweetness and flavor.
This beef stew with roasted peppers is also exceptional the next day, once all the flavors have melded in the fridge. Reheat over low heat with two tablespoons of water.
27 min
Under an hour
