1001 Recipe

Beef stew III

150 min
hard
10 ingredients
Category
View Full Recipe Ingredients

Beef stew III

Beef stew is a traditional dish with its roots in European cuisine, especially French and Spanish, where the method of slow cooking in a rich sauce has been appreciated for centuries. In Latin America, this dish has been adapted to local ingredients and different tastes, giving rise to various variants and names depending on the country. For example, in Mexico it is known simply as "beef stew," while in countries like Colombia and Venezuela it may be called "carne guisada." Although the details of the preparations vary, the central idea is to cook the meat in a flavorful sauce until it is tender and juicy, making it an ideal dish for family gatherings and special occasions.

Each region adds its special touch: in Argentina, it is often combined with wine and local spices; in Peru, yellow chili pepper is sometimes added for a spicy flavor; and in Chile, it is common to serve it with potatoes or mashed potatoes. This versatility makes beef stew a widely recognized and beloved dish throughout Latin America, maintaining its comforting and nutritious essence.

How to Prepare Beef Stew III

In a small bowl, mix the beef well with the lemon juice, add the flour and mix the meat until it is coated with the flour.

In a heavy skillet, heat the butter over moderately high heat until the foam subsides and brown the meat in it.

Transfer the meat with a slotted spoon to a bowl and, in the fat remaining in the skillet, cook the onion and mushrooms over moderate heat, stirring, until they are tender.

Add the wine, boil the mixture for 1 minute and add the broth, paprika, and season with salt and pepper to taste.

Bring the mixture to a boil, stirring for 3 minutes, add the meat and any accumulated juices from the bowl, and cook the stew until the meat is very hot.

Serve the stew over cooked egg noodles.

Ingredients:
Top Round Beef Steak, Fresh Lemon Juice, All-Purpose Flour, Unsalted Butter, Onion, Mushroom, Dry Red Wine, Beef Broth, Paprika, Egg Noodles.

Estofado de res III

Ingredients (10)

  • Top Round Beef Steak
  • Fresh Lemon Juice
  • All-Purpose Flour
  • Unsalted Butter
  • Onion
  • Mushroom
  • Dry Red Wine
  • Beef Broth
  • Paprika
  • Egg Noodles

Instructions (19 steps)

  1. 1 In a small bowl
  2. 2 mix the beef with the lemon juice well
  3. 3 add the flour and mix the meat until it is coated with the flour
  4. 4 In a heavy skillet
  5. 5 heat the butter over moderately high heat until the foam subsides and brown the meat in it
  6. 6 Transfer the meat with a slotted spoon to a bowl and
  7. 7 in the fat remaining in the skillet
  8. 8 cook the onion and mushrooms over moderate heat
  9. 9 stirring
  10. 10 until they are tender
  11. 11 Add the wine
  12. 12 boil the mixture for 1 minute and add the broth
  13. 13 paprika
  14. 14 and season with salt and pepper to taste
  15. 15 Bring the mixture to a boil
  16. 16 stirring for 3 minutes
  17. 17 add the meat and any accumulated juices from the bowl
  18. 18 and cook the stew until the meat is very hot
  19. 19 Serve the stew over cooked egg noodles

Nutritional Information

Calories: 685 kcal
Protein: 0g
Carbohydrates: 41g
Fat: 30g
Azúcar: 0g
Sodio: 73mg

Categoría

Platos Principales

Etiquetas

Preparation Time Dish Main Ingredient Cuisine Preparation Occasions North American Healthy Main Dish Beef American Winter Dietary Low Sodium Seasonal Low In Something Meat Number Of Servings 4 Hours Or Less