Beef Stew with Zucchini | Tender and Flavorful
(0)
85 min
Under an hour
Sezamo
O mâncare clasică românească scăzută, plină de gust și reconfortantă: cuburi fragede de vită înăbușite la foc mic alături de dovlecei suculenți, într-un sos bogat de roșii infuzat cu cimbru, foi de dafin și mărar proaspăt tocat.
Preparation method
Preparing the meat and vegetables
Cut the beef into bite-sized cubes of about 3 cm and pat them dry with a paper towel. Wash the zucchini, trim the ends, and slice them into thick rounds or half-moons of about 1.5 cm to retain their texture during cooking. Peel and finely chop the yellow onion, cut the carrot into thin rounds, and crush and finely mince the garlic cloves.
Browning and braising the beef
In a deep pan or cast-iron pot, heat the sunflower oil over medium-high heat. Add the beef cubes and brown them on all sides for 8-10 minutes, until a delicious golden crust forms.
Add the chopped onion and carrot rounds to the meat. Sauté everything for 4-5 minutes, stirring occasionally, until the vegetables soften slightly. Sprinkle in the sweet paprika, dried thyme, fine salt, and ground black pepper, stirring quickly for 30 seconds to release the flavors.
Chef's tip
Cut the zucchini into thicker pieces (approx. 1.5 cm) to prevent them from breaking down in the hot sauce. Avoid stirring vigorously with a spoon after adding the zucchini; simply shake the pot gently instead.
The beef and zucchini stew is extraordinary served warm alongside fresh polenta, a generous dollop of sour cream, and hot pepper.
27 min
Under an hour
