This week is being cool in the north, so I have taken the opportunity to make stews. In this case a beef and potato stew with carrot, a classic! Very common on my table during the winter months with different variations, it is very easy to make.
Good beef trimmings are the key to preparing this very comforting stew. Generously seasoned not only can be prepared in advance But I would also say that it wins by doing it the day before and with a little rest.
The stew, as almost always when we prepare one, has a onion and pepper base, But you could also add other vegetables if you want to complete it and make it more balanced. Go ahead and prepare this dish before the high temperatures make others cold dishes more appetizing.
The recipe
Beef and potato stew with carrot
Recipes like this meat and potato stew with carrots are very comforting when the temperatures drop. Learn how to prepare it!
Author Maria
Recipe type: Meat
Rations: 2
Preparation time:
Cooking time:
Total time:
Ingredients
- 300 g. of veal to cook
- Sal Island
- Pepper
- 1 cebolla
- 1 green pepper
- Carrots 3
- 4 potatoes
- 1 teaspoon of chorizo pepper meat
- 1 teaspoon double concentrated tomato
- Water or meat or vegetable broth
- Olive oil
Preparation
- We season the meat and brown it in a saucepan with a very hot oil base. Once golden, we remove it from the casserole and set aside.
- We then add to the casserole chopped onion and pepper and poach for 5 minutes.
- Now, we add the carrot, peeled and thickly sliced, and cook for 10 more minutes.
- Once done, we return the meat to the casserole, add the chorizo pepper meat and the concentrated tomato and we pour water or broth until the contents of the casserole are covered.
- We cover and cook for 15 minutes.
- Then we add the peeled and crushed potatoes, mix and continue cooking without a lid until the meat and potatoes are tender.
- We enjoyed the beef and potato stew with carrots, hot.