Beef stew with potatoes is an excellent dish for many occasions, soft and tasty. The version that I propose is in white but very tasty thanks to the red wine. To make it even richer, mushrooms or peas can be added almost at the end of cooking.
Ingredients
Tools
Steps
Cut the meat into 1 cm thick slices, lightly flour them. Pour the oil into a large pan. Add the meat and brown over medium heat on both sides. Meanwhile, chop the onion and add it to the meat. Let it dry for a couple of minutes on a low flame and deglaze with the wine. Let the alcohol evaporate and add the aromatic herbs. Season with salt and pepper. Pour a ladleful of hot broth and cook covered with a lid for 1 hour over low heat. Check from time to time and if necessary add a little more broth. Meanwhile, peel the potatoes and cut them into 2×2 cm cubes. Soak them in water with a pinch of coarse salt. After 1 hour of cooking, drain the potatoes and put them in the meat. Add all the remaining broth, add salt and continue cooking for another 40 minutes. Serve hot.
Cook’s tips
To make it even more full-bodied, a beef broth can be used instead of the vegetable one. For a spicy touch, try a clove.
Recipes of main dishes
Tenderloin with mushrooms and truffle
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