Beef Stew with Potatoes and Carrots Recipe
Beef Stew with Potatoes and Carrots Recipe
Beef stew is an excellent option for the colder seasons because it provides us with many nutrients and makes us warm up as long as it is served piping hot. That’s why we bring you this exquisite beef stew with potatoes and carrots, a meat and vegetable stew that will suck your fingers thanks to the rich sauce and tasty stewed meat it contains. What are you waiting for to prepare it?
Ingredients to make Beef stew with potatoes and carrots:
- 800 grams of veal skirt
- 4 medium potatoes
- 4 carrots
- 1 onion
- 2 cloves of garlic
- ¾ liter of water
- 2 tablespoons of flour
- Fresh parsley
- Saffron threads or powdered food coloring
- ground black pepper
- Salt
- virgin olive oil
How to make Beef Stew with Potatoes and Carrots:
The first step to make this meat stew with potatoes and carrots is to ask the butcher to cut the beef into pieces for stewing, or we can also do it ourselves by cutting the beef into large pieces. Once we have it, chop the garlic and parsley, and put it all together with the meat in a bowl so that the flavors are integrated. Season.
Later, flour the meat and brown it over high heat in a pan with oil. We simply mark it and do not cook it completely to give a better flavor to the beef stew with potatoes. Once golden, we reserve it for later.
Next, peel and cut the carrots into slices and julienne the onion, and in the same pan as before, poach them for about 15 minutes. Add a little salt.
While that time passes, wash and peel the potatoes. And when the carrots and onion have been poached, chop the potatoes into large chunks in the pot of the beef stew, so that they don’t fall apart when cooked. Let them cook for about 4 minutes like this.
Then we add the reserved veal meat together with the game that has been able to drop in the casserole and stir well. We add the strands of saffron to taste to give an even better flavor to the beef stew with potatoes and carrots. We can also use a bit of food coloring to add color to the stew meat if we want. Then add the wine and let it reduce for about 10 minutes.
Finally, add the water until it completely covers the stewed beef and the vegetables, and let everything cook over medium-low heat for about 45 minutes. We remove often so that nothing burns and add more liquid if necessary.
Tip: We can use beef broth instead of water if we want a stronger flavor in the beef stew.
When there are 10 minutes left to finish, we adjust the salt and pepper and at any time, we can serve our veal stew with potatoes and carrots very hot. Do not forget to accompany the stewed veal with some good pieces of homemade bread to dip its delicious sauce.
