Ingredients to make Beef stew with vanilla aroma:
- 3 veal cheeks
- 2 onions
- 2 leeks
- 2 carrots
- 300 grams broad beans
- 300 grams of peas
- 1 glass of port
- 1 glass of red wine
- 1 glass of brandy
- 1 glass of water
- Hojiblanca extra virgin olive oil
- Salt
- Pepper
- ½ vanilla pod
How to make Beef stew with vanilla aroma:
- Clean and cut the vegetables finely. Put them in the pressure cooker with a little oil. Season them and let them brown.
- Season the cheeks with salt and pepper and brown them in a pan with a little oil. Transfer them to the pot.
- Add the port, wine and brandy and vanilla to the pan where you have browned the cheeks. Flambeau. Pour into the pot along with the glass of water. Close the lid, put on position 2 and cook for 20 minutes from the moment the steam starts to come out. Take them out, let them cool down, cut them into fillets and place them in a large bowl.
- Shell the beans and peas and add them to the pot. Cook for 5-7 minutes. Serve on the cheeks. When the meat is subjected to cooking in water, broth or wine, it does not matter to add the salt to the meat before than during the stew. However, if the cooking has finished, or is about to finish, a good penetration and distribution of the seasoning does not take place.
