Beef Stew with Pickled Cucumbers | Tender and Flavorful
(0)
95 min
Under an hour
Sezamo
O mâncare clasică românească scăzută și plină de savoare: cuburi fragede de vită înăbușite la foc domol într-un sos bogat de roșii și ceapă caramelizată, îmbinate desăvârșit cu rondele crocante de castraveți murați și mărar proaspăt.
Preparation method
Preparing the meat and browning
Cut the beef into uniform cubes of about 3 cm and pat it dry thoroughly with paper towels. In a deep cast-iron pot or Dutch oven, heat the sunflower oil over medium-high heat. Brown the beef cubes in batches for 8-10 minutes, turning them on all sides until they develop an appetizing brown crust. Transfer the meat to a plate and keep warm.
In the same pot, reduce the heat to medium-low and add the finely chopped yellow onion. Sauté the onion for 6-8 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pot, until translucent and lightly golden. Add the crushed and finely minced garlic, sautéing for another 1 minute to release its aromas without burning.
Simmering the beef and preparing the pickles
Return the beef to the pot, along with any juices collected on the plate. Stir in the tomato paste and tomato passata, then add the bay leaves, dried thyme, and ground black pepper. Pour in about 400 ml of warm water (or clear broth), enough to properly cover the beef pieces. When the liquid starts to boil, reduce the heat to low, cover with a lid, and let everything simmer gently for 50-60 minutes, until the meat is almost tender.
Chef's tip
For a perfect sweet-and-sour balance, use pickles traditionally cured in brine or seasoned vinegar. If they are very sour or salty, soak the cut rounds in lukewarm water for 10 minutes before adding them to the dish.
Like any traditional slow-cooked dish, beef stew with pickled cucumbers is even more delicious the next day, as the sauce gains a richer texture and much deeper flavors.
15 min
Quick
