Beef Stew With Fried Potatoes

Beef Stew With Fried Potatoes




10 min


6 Servings


10 minutes


  • 1. 200 g. beef (shoulder or olive scallop of veal)
  • 2 kg of onions moderate
  • 1/3 cup. olive oil
  • 1 bay leaf
  • 4.3 allspice granules
  • 1 pinch nutmeg
  • 1 ripe tomato
  • 1/2 cup. cognac
  • 1/4 cup. red vinegar
  • Red wine
  • salt
  • freshly ground pepper

How to make?

Cut the meat into portions. Heat the oil in a saucepan and plasote little bit brown the meat does not drop the oil temperature and browns instead of boiling. Each piece browned, remove to a platter and continue with the next. After you finish with all the meat, keep it covered the plate. carve crosswise onions and put them in the same oil browned meat.

Over medium heat let wither without browned, about 15 until melosoun. Then add the brandy, wine and vinegar. Add the meat back into the pot, and all the juices that have been left on the platter. Add the whole tomatoes, engraved quartered crosswise, and spices.

Simmer for at least 1 hour and 30 minutes, until well softened calf and thicken the sauce well. The sauce with the onion becomes like cream. Towards the end of boiling salt and pepper. Serve with fried potatoes or rice pilaf.[wpurp-searchable-recipe]Beef Stew With Fried Potatoes – – – [/wpurp-searchable-recipe]


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