A beef stew with Spanish roots
This Spanish stew, layered with wealthy flavors, is even tastier the day after it is made. It’s a country recipe that’s good for a crock pot or Dutch oven, says blogger Ayngelina Brogan of the meals and journey weblog baconismagic.com, who shared her recipe with AARP.
The model is named Chilindron, Brogan says, and should you’re entertaining a crowd, you can also make it the day earlier than and reheat it when it’s time to serve.
No matter you do, don’t be tempted to make use of a lean reduce of beef on this stew, Brogan says. Fats equals taste, so search for beef cuts with fats marbled all through that can soften and tenderize whereas cooking, including to the stew’s scrumptious layers.
Chilindron
Substances:
- 3 kilos stewing beef, reduce into 1-inch chunks
- 10 small starchy potatoes, reduce in half
- 1 14-ounce can crushed tomatoes
- 2 cups crimson wine, comparable to cabernet sauvignon
- 1/2 cup bacon, diced
- 2 roasted crimson bell peppers, chopped
- 2 cups yellow onion, diced
- 8 cloves garlic, minced
- 3 tablespoons smoked paprika
- 3 tablespoons vegetable oil
- 1 1/2 tablespoons Worcestershire sauce
- 5 sprigs thyme
- 1 teaspoon corn starch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
Directions:
1. Take away stewing beef from fridge, sprinkle with salt and pepper. Permit beef to return to room temperature, about 20 minutes.
2. Warmth forged iron pan to medium-high warmth. As soon as sizzling, add vegetable oil. When oil shimmers add beef and brown 1 to 2 minutes per facet. Cook dinner beef in batches and put aside.
3. Scale back warmth to medium, add onion and sauté for two minutes. Add bacon and prepare dinner 3 minutes extra. Add garlic and prepare dinner 45 seconds.
4. Add beef again to pan. Add two cups of crimson wine, utilizing a spatula to scrape bits sticking to backside of pan. Convey wine to a boil and prepare dinner till wine is decreased by half.
5. Transfer every little thing to a gradual cooker or Dutch oven, aside from potatoes and cornstarch. Add contemporary thyme sprigs. Cook dinner on low for 3 hours in gradual cooker or at 190°F in Dutch oven with the highest on.
6. Add potatoes, ensuring they’re submerged in liquid.
7. Cook dinner for half-hour, then take a cup of stew liquid and add a tablespoon of cornstarch to it. Combine completely again into pot and proceed to simmer.
8. Serve after 4 hours of whole cooking time, eradicating thyme sprigs earlier than ladling into bowls.
