A rich and comforting dish, perfect for a dinner with family or friends. The tender meat and soft potatoes combine with a tasty sauce, for a result that conquers everyone!
Ingredients (for 4 people)
800 g of beef (shoulder or topside, cut into cubes)
500 g of potatoes (yellow or white, peeled and cut into cubes)
2 onions
2 carrots
2 cloves of garlic
400 g of peeled tomatoes (or tomato puree)
500 ml of meat broth
2 bay leaves
2 sprigs of rosemary
4 tablespoons of extra virgin olive oil
Salt and pepper to taste
A pinch of chilli pepper (optional)
Preparation
- Brown the meat
In a saucepan, heat the olive oil.
Add the meat cubes and sauté over high heat until golden brown.
Once golden, remove the meat from the pan and set aside. - Sauté the vegetables
In the same pan, add the chopped onions, sliced carrots and crushed garlic.
Cook over medium heat until the onions become transparent. - Add the meat
Return the meat to the pan and mix well.
Add the peeled tomatoes (or passata) and the meat stock.
Bring to the boil and cook for a few minutes. - Season
Add the bay leaves, rosemary, salt, pepper and chilli (if you like a spicy touch).
Reduce the heat, cover the pan and cook for about 1 hour and a half, stirring occasionally. - Add the potatoes
After about 1 hour and a half, add the diced potatoes.
Stir well and continue cooking for another 30-40 minutes, until the meat and potatoes are tender and the sauce has thickened. - Check the consistency
If the stew seems too thick, add a little stock.
If the sauce is too thin, turn up the heat to evaporate the excess liquid. - Serve
Serve the stew hot, perhaps accompanied by a slice of homemade bread to soak up all the juices!
A sprinkling of fresh pepper is always a nice finishing touch!
Tips
If you want an even richer flavour, you can add a little red wine to the stock, while the meat is cooking.
You can also enrich the dish with peas or mushrooms for extra flavour!
