Secrets To Getting BEEF STEW RECIPE To Complete Tasks Quickly And Efficiently

Veal or beef stew to Madrid (Madrid-style beef or beef stew with French fries and fried pepper strips) 

 

Ingredients:

1 small (approximately 2 to 4 ounces) Yellow/onion cut into fine slices

2 cloves of garlic, cut into thin slices 

1/2 pound veal or beef stew of meat (I like to use the buttocks roasted), cut into large, 1" and 2" pieces 

3 tablespoons flour (approximately) for the lining of Flesh 

2 tablespoons olive oil 

1 bay leaf 

10 black pepper 

¼ teaspoon thyme of land 

1 teaspoon chopped parsley, 

1 cup white wine 

1½ tablespoons red wine vinegar 

½ pound of potatoes 

1 sweet green pepper, cut into strips long and thin

1 cup of olive oil for frying

And the mass of salt, black pepper to taste

 

Preparation:

Peel and chop the onion and garlic into thin strips. Chop the parsley. Set aside.

Pour 2 tablespoons flour, ½ teaspoon of salt and 1/2 teaspoon of cayenne pepper in a paper bag and mix. Pour 2 tablespoons of olive oil in a large skillet and heat on medium. Pat dry meat and shake well with seasoned flour in the bag.

When the oil is hot, sear the meat on all sides, making sure has some beautiful colors. Add the onion and garlic and cook for 3 - 5 minutes. Add the rest of the ingredients, except the potatoes and green pepper. Adjust the salt to taste. Stir well, cover and simmer for 1½ - 2½ hours to heat, until the meat is tender.

While the stew is cooking, peel the potatoes. Cut each potato in half lengthwise. Cut each half length-wise in 4 or more servings. Lay the potatoes and salt to season evenly. Pour a cup of oil in a large skillet, open. The oil should be approximately 1 cm depth in the pan. Heat the oil in a medium-high heat. Place all the potatoes in the skillet and fry until golden brown. Remove the potatoes with a spoon or spatula and drain on a paper towel.

Bring the heat of the oil up to the middle and fry pimiento strips until they are soft. When the meat is tender, divide evenly the potatoes and peppers into 2 widths, shallow bowls and spoon evenly stew in bowls. This dish goes very well with a green salad served on the side. I like to serve covered with potatoes and pepper strips.