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sábado, 9 de noviembre de 2019

BEEF STEW WITH ROOT VEGETABLES. MUSHROOM POLENTA

PORTIONS: 4 INGREDIENTS 18 oz. / ½ kg beef chuck, cut in 1” cubes 3 tbsp. all-purpose flour 3 tbsp. olive oil or vegetable oil 3 garlic cloves, minced 1 cup onions, diced ½ cup Cabernet Sauvignon wine 3½ cups water 1½ tsp. salt ¼ tsp. ground pepper ½ cup tomato sauce or tomato puree 1 red potato, cubes. (With or without skin) 1 sweet potato, peeled and cut in cubes 3 large carrots cut in slices ¾ tbsp. fresh thyme leaves 1 bay leave METHOD Dry the beef stew meat with paper towels. Mix well the beef with the flour. Heat a large frying pan with the oil and brown the beef. Add and brown slightly the garlic and onions. Reduce the flame; add the wine to deglaze the pan, with a spatula scrape the particles stuck to the bottom. Add water, salt, pepper, bay leave, cover the frying pan and let it cook for about 30 minutes. Incorporate the tomato sauce o puree, red potato, sweet potato, carrots, thyme leaves, cover, mix well and slowly cook for another 25 minutes until potatoes, carrots and beef are soft. Let it rest for 5 minutes and serve with polenta.


BEEF STEW WITH ROOT VEGETABLES

PORCIONES: 4

INGREDIENTS
18 oz. / ½ kg beef chuck, cut in 1” cubes
3 tbsp. all-purpose flour
3 tbsp. olive oil or vegetable oil
3 garlic cloves, minced
1 cup onions, diced
½ cup Cabernet Sauvignon wine
3½ cups water
1½ tsp. salt
¼ tsp. ground pepper
½ cup tomato sauce or tomato puree
1 red potato, cubes. (With or without skin)
1 sweet potato, peeled and cut in cubes
3 large carrots cut in slices
¾ tbsp. fresh thyme leaves
1 bay leave


METHOD
Dry the beef stew meat with paper towels.
Mix well the beef with the flour.


Heat a large frying pan with the oil and brown the beef.



Add and brown slightly the garlic and onions.

Reduce the flame; add the wine to deglaze the pan, with a spatula scrape the particles stuck to the bottom.


Add water, salt, pepper, bay leave, cover the frying pan and let it cook for about 30 minutes.


Incorporate the tomato sauce o puree, red potato, sweet potato, carrots, thyme leaves, cover, mix well and slowly cook for another 25 minutes until potatoes, carrots and beef are soft.
Let it rest for 5 minutes and serve with polenta if you wish.
PORTIONS: 4 INGREDIENTS 18 oz. / ½ kg beef chuck, cut in 1” cubes 3 tbsp. all-purpose flour 3 tbsp. olive oil or vegetable oil 3 garlic cloves, minced 1 cup onions, diced ½ cup Cabernet Sauvignon wine 3½ cups water 1½ tsp. salt ¼ tsp. ground pepper ½ cup tomato sauce or tomato puree 1 red potato, cubes. (With or without skin) 1 sweet potato, peeled and cut in cubes 3 large carrots cut in slices ¾ tbsp. fresh thyme leaves 1 bay leave METHOD Dry the beef stew meat with paper towels. Mix well the beef with the flour. Heat a large frying pan with the oil and brown the beef. Add and brown slightly the garlic and onions. Reduce the flame; add the wine to deglaze the pan, with a spatula scrape the particles stuck to the bottom. Add water, salt, pepper, bay leave, cover the frying pan and let it cook for about 30 minutes. Incorporate the tomato sauce o puree, red potato, sweet potato, carrots, thyme leaves, cover, mix well and slowly cook for another 25 minutes until potatoes, carrots and beef are soft. Let it rest for 5 minutes and serve with polenta.


PORTIONS: 4 INGREDIENTS 18 oz. / ½ kg beef chuck, cut in 1” cubes 3 tbsp. all-purpose flour 3 tbsp. olive oil or vegetable oil 3 garlic cloves, minced 1 cup onions, diced ½ cup Cabernet Sauvignon wine 3½ cups water 1½ tsp. salt ¼ tsp. ground pepper ½ cup tomato sauce or tomato puree 1 red potato, cubes. (With or without skin) 1 sweet potato, peeled and cut in cubes 3 large carrots cut in slices ¾ tbsp. fresh thyme leaves 1 bay leave METHOD Dry the beef stew meat with paper towels. Mix well the beef with the flour. Heat a large frying pan with the oil and brown the beef. Add and brown slightly the garlic and onions. Reduce the flame; add the wine to deglaze the pan, with a spatula scrape the particles stuck to the bottom. Add water, salt, pepper, bay leave, cover the frying pan and let it cook for about 30 minutes. Incorporate the tomato sauce o puree, red potato, sweet potato, carrots, thyme leaves, cover, mix well and slowly cook for another 25 minutes until potatoes, carrots and beef are soft. Let it rest for 5 minutes and serve with polenta.


PORTIONS: 4 INGREDIENTS FOR MUSHROOM POLENTA 1 tbsp. olive oil 3 tbsp. soft butter 2 garlic cloves, minced ¼ cup red onions, diced ¼ cup red peppers, diced 5 oz. / 140 g bottom mushrooms, sliced 1 tbsp. chopped parsley 2 tsp. fresh thyme leaves 2 tsp. fresh oregano leaves, chopped 2 cups milk 2 cups chicken broth or water with 1 chicken bouillon, without monosodium glutamate 1 tsp. salt 1 cup fine yellow corn meal. (polenta) ¼ cup grated parmesan, pecorino or romano cheese METHOD Heat up a pot with the oil and melt butter at moderate temperature. Sauté, garlic, onions and pepper together. Add and cook the mushrooms. Incorporate the herbs, milk, chicken broth, salt and pepper. Bring the liquid to a boil and reduce the heat. Add and bit in the corn meal, making sure there is no lumps in it. Keep cooking it slowly for about 5 minutes. Mix in the grated cheese. Brush some olive oil in ramekin dishes and fill it with the mix. Let it cool off.

PORTIONS: 4

INGREDIENTS FOR MUSHROOM POLENTA
1 tbsp. olive oil
3 tbsp. soft butter
2 garlic cloves, minced
¼ cup red onions, diced
¼ cup red peppers, diced
5 oz. / 140 g bottom mushrooms, sliced
1 tbsp. chopped parsley
2 tsp. fresh thyme leaves
2 tsp. fresh oregano leaves, chopped
2 cups milk
2 cups chicken broth or water with 1 chicken bouillon, without monosodium glutamate
1 tsp. salt
1 cup fine yellow corn meal. (polenta)
¼ cup grated parmesan, pecorino or romano cheese

METHOD
Heat up a pot with the oil and melt butter at moderate temperature.
Sauté, garlic, onions and pepper together.
Add and cook the mushrooms.
Incorporate the herbs, milk, chicken broth, salt and pepper. Bring the liquid to a boil and reduce the heat.
Add and bit in the corn meal, making sure there is no lumps in it. Keep cooking it slowly for about 5 minutes.
Mix in the grated cheese.
Brush some olive oil in ramekin dishes and fill it with the mix. Let it cool off.
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