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Beef stew by a master of Spanish cuisine
16 November 2019 @ 11:40

      Today I would like to show you the recipe for “Beef Stew”, by Karlos Arguiñano.

Karlos Arguiñano cooking

      These are the Ingredients (for four people):

       700 grams of veal to cook (aguja = needle).

       3 onions

       200 ml of red wine

       25 gr of black chocolate

       1 bay leaf

       Salt

       Parsley

       24 small potatoes

       12 shallots

       ½ litre of beef stock

       Extra virgin olive oil

       1 teaspoon thyme powder

       Pepper

Note: The shallot is a vegetable native to Asia, which closely resembles onion and its flavour is between onion and garlic.

Chalotas = shallots

      To make this dish, first you have to cut the meat into bite pieces, salt and pepper and put them to brown in the fast pressure cooker with a drizzle of oil. When it browns a little, peel and chop the diced onions. Add them to the pot and cook everything together for 15 minutes.

Fast pressure cooker

      Add the bay leaf, thyme, ounces of chocolate, broth and wine. Boil it, cover the pressure cooker and stew the meat for 20 minutes, after the valve rises.

      Peel the shallots. Heat a pan with a little oil. Add the shallots and potatoes (clean and skinned) and cook them over medium-low heat for about 20 minutes. Sprinkle them with a little chopped parsley and season.

Skinned shallots

      Serve the meat with its sauce and accompany it with the potatoes and shallots. Garnish with a sprig of parsley.

      And this must be the result:

Advice: The sauce is not bound, but if you like it thicker you can pass it through the pastry or bind it by adding a little refined cornmeal diluted in cold water.

      Well, I hope that you will want to try to cook this recipe.

      Until my next post, kind regards,

Luis.

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