Beef stew with potato keneli
Contents of this recipe
Beef stew with potato kennels: presentation
Beef stew according to the recipe of @ramonpineirochef chef from @lacocinaderamon and @laparrillariojana.
For 4 people
- 500 g beef for stew
- 2 onions
- 150 g of natural tomato
- 1 red pepper
- 3 cloves garlic
- 250 ml of white wine
- 500 ml chicken broth
- Olive oil
- Salt, black pepper, thyme, rosemary, 4 cloves
- 50 g of flour
- Potato cinnamon:
- 3 medium potatoes
- 20 g butter (one nut)
- Salt, pepper and nutmeg
Beef stew with potato kennels: preparation of the recipe
1.- Season the meat with salt and pepper. Roll it lightly in the flour.
2.- In a saucepan with olive oil, fry the meat over high heat until the flour is browned and remove to a plate. Reservation.
3. – In the same casserole, sauté the onion together with the finely chopped pepper, add more oil if necessary. When it starts to brown, add the wine and let it simmer for about five minutes.
4.- Add the meat, crushed tomato, rosemary sprig, thyme and cloves. Add broth to cover the meat. Cover and when it starts to boil, reduce the heat to simmer for two hours or until the meat is very tender.
5.- You can mash the sauce with a mixer, strain it or leave it as is.
6. – Mash the boiled potatoes with a fork or mash. Add the butter, a little salt, ground black pepper and a little grated nutmeg. Mix well with a fork and form keneli with two spoons.
My advice to accompany the beef stew:
20 minutes before you finish this stew, you can add some peas, carrots or vegetables. You can even serve it by adding canned vegetable stew at the last minute.
I will see you on another recipe.
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