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Tasty beef stew with potatoes
My grandparents used to prepare this beef stew with potatoes every Sunday. Especially on those cold days, this stew always warmed our hearts and stomachs. Not only is it comforting, but it is full of flavors thanks to the combination of herbs and spices that blend perfectly with the meat and potatoes.
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Ingredients
number of servings
6
- 1 kg Of veal meat cut in pieces
- 4 Large potatoes cut into cubes
- 2 chopped Onions
- 3 clove minced garlic
- 1 l of beef broth
- 2 Carrots cut into pieces
- 2 sheets Laurel
- 1⁄2 mug of red wine
- salt and pepper to taste
- olive oil
- Fresh chopped parsley for garnish
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Directions
150 min.
1. Step
Heat the olive oil in a pot over medium-high heat and add the meat. It is important not to crowd the meat in the pan and brown it in batches if necessary, this will provide a nice browned coating.
2. Step
Once the meat is browned, remove it from the pot and set aside. Now, in the same pot, add the onion and garlic and cook until golden brown.
3. Step
Add the carrots and potatoes to the pot, followed by the browned meat and bay leaves. This allows the flavors to blend and intensify.
4. Step
Pour the beef stock and red wine into the pot. The key is that the liquid should barely cover the meat and vegetables and here the red wine adds a deep, rich flavor to the stew.
5. Step
Bring the mixture to a boil, then reduce the heat to low and simmer for about 2 hours, or until the meat is tender and the sauce has thickened.
6. Step
Season with salt and pepper to taste, garnish with parsley and serve hot.
7. Step
This dish is ideal for family gatherings, specifically in cold seasons, and for meat lovers. We suggest serving it with rustic bread to take advantage of the delicious sauce.
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