Beef stew in tomato sauce and Saffron
Ingredients for 4 servings
- 1200g beef chuck, sliced in cubes
- 4 garlic cloves, minced
- salt
- pepper
- 5 tbsp olive oil
- 5 tomatoes, cubed
- 1 large onion, cubed
- 2 carrots, grated
- 1 celery sprig, cubed
- 1 tbsp tomato paste
- 250ml dry white wine
- 500ml hot water and 6 Saffron threads
- 1 bay leaf
- allspice
Method
Mince the garlic cloves or finely chop and sprinkle with plenty of salt and pepper.
Pierce the beef with a sharp knife in different spots and stuff the garlic with the salt and pepper into the meat.
In a large pot, heat up the olive oil and sauté the meat on high heat until golden brown on all sides, about 7-8 minutes.
Put the meat on a platter and leave aside, covered.
Lower the heat under the pot. Add the finely chopped vegetables and sauté for 4-5 minutes until wilted.
Add the tomato paste and stir.
Add the white wine. Allow the alcohol to almost evaporate.
Put the meat with its juices back in the pot with the sauce, sprinkle with salt and pepper and add the tomatoes.
Bring to a boil. Lower the heat and add the water with the dissolved Saffron. Add the bay leaf and allspice.
Cover and simmer on low heat until the meat is soft, and the sauce has reduced for about 2 hours.
The cooking time always depends on the tenderness of the beef.
Pierce the beef with a sharp knife in different spots and stuff the garlic with the salt and pepper into the meat.
In a large pot, heat up the olive oil and sauté the meat on high heat until golden brown on all sides, about 7-8 minutes.
Put the meat on a platter and leave aside, covered.
Lower the heat under the pot. Add the finely chopped vegetables and sauté for 4-5 minutes until wilted.
Add the tomato paste and stir.
Add the white wine. Allow the alcohol to almost evaporate.
Put the meat with its juices back in the pot with the sauce, sprinkle with salt and pepper and add the tomatoes.
Bring to a boil. Lower the heat and add the water with the dissolved Saffron. Add the bay leaf and allspice.
Cover and simmer on low heat until the meat is soft, and the sauce has reduced for about 2 hours.
The cooking time always depends on the tenderness of the beef.
