Veal stewed a la jardiner
Today’s recipe in Family Kitchen is one of the most common stews, garden beef. We will prepare this stew with nice beef, mushrooms, potatoes, a variety of vegetables, fried tomatoes and white wine.
Stewing is a culinary technique that aims to prepare meat without the juices evaporating. For this we will cook on low heat, just as you cook. The word stew comes from the French etouffer, which means to suffocate. That is why it is made in a covered pot, although it can be made in a normal casserole or in a pressure cooker if we are in a hurry. It’s not the same, but time often rules. We will add vegetables to this stew to get a complete diet.
Ingredients for 8 people
We start by peeling and chopping garlic, onion and carrot into small pieces. When we’re done, we’ll put everything in a saucepan with olive oil covering the bottom and a pinch of salt. When the onion starts to become translucent, add the minced red pepper and let everything cook on low heat.
When we have ready vegetables, we add the beef, cut into beautiful slices and pre-seasoned.
Then add the white wine, fried tomatoes and enough water to cover the veal almost completely.
Stir a little to mix all the ingredients and cover the casserole to let the meat cook for between 2 and 2 hours and a half. When 60 minutes have passed, we will add the peas. If you use canned peas, you will need to put it in 10 minutes before you finish the stew. Cover the casserole again and after 40 minutes put the potatoes, peeled and cut into “kachelos”, and the mushrooms are well cleaned and with the lower part of the stem cut off.
From here we cover the casserole again and cook for another 50 minutes. About 10 minutes before the end we will check the salt of the broth.
Once the stew is finished, remove it from the heat and let it rest for 10 minutes with the casserole covered. And that’s it, friends, we finished this delicious and homemade beef stew in the gardener. Nothing more for today, more tomorrow and better here at Family Kitchen.
I will see you on another recipe.
David from 55000 Recipes