White Bean Stew with Beef | Tender and Aromatic
(0)
Under an hour
Sezamo
O mâncare tradițională românească desăvârșită: bucăți fragede de carne de vită gătite lent într-un sos bogat de roșii, ceapă, morcovi, cimbru și dafin, îmbinate armonios cu fasole albă cremoasă.
Ingredients
Preparation method
Ingredient preparation
Cut the beef into bite-sized cubes (about 3-4 cm) and pat them dry with a paper towel. Peel the onions, carrots, kapia pepper, and garlic cloves. Finely chop the onion, slice the carrots into thin rounds, dice the kapia pepper, and finely mince 4-5 garlic cloves. Drain the canned white beans and gently rinse them with cold water.
Browning the meat and sautéing the vegetables
In a deep pot or cast-iron Dutch oven, heat the sunflower oil over medium-high heat. Add the beef cubes and brown them on all sides for 6-8 minutes, until they develop a nice golden crust. Temporarily remove the meat to a plate.
In the same pot, add the chopped onion, carrot rounds, and diced kapia pepper. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the vegetables soften and become translucent. Add the minced garlic and cook for another minute, until fragrant.
Chef's tip
For extremely tender beef, a quick sear over high heat followed by slow simmering covered over low heat is the secret to a rich and flavorful sauce.
If you prefer a thicker stew, lightly mash a few beans with a fork against the side of the pot 5 minutes before the end of cooking.
27 min
Under an hour
