If there's one thing I like about winter, it's hot and tasty meals that we can enjoy without melting over it, but today I rebelled against summer and decided to cook a stew for dinner.
Si hay algo que me gusta del invierno son las comidas calientes y sabrosas que podemos disfrutar sin derretirnos sobre ella pero hoy me revelé contra el verano y decidí cocinar un estofado para cenar.
The key to cooking the stew is that the pot where we make it is as hermetic as possible, we must not constantly open and close the lid to see if it is ready, keep in mind that it will be 2 hours cooking in its juices and do not bother it !
I will start with the ingredients of this recipe, we will use meat, potatoes, squash and carrots all cut into large pieces. We will also cut onion and bell peppers into small pieces.
Comenzaré con los ingredientes de ésta receta, utilizaremos carne, papas, zapallo y zanahoria todo cortado en trozos grandes. ademas cortaremos cebolla y morrones en trozos pequeños.
I started by sealing the meat on both sides in a pot with a little hot oil. we salt a little so that the meat begins to release its juices
comencé sellando la carne de ambos lados en una olla con un poco de aceite caliente. Salamos un poco para que la carne comience a largar sus jugos
I reserved the meat in a container with red wine and in the pot I put the onion and the bell pepper to sauté in the juices that the meat released. Reserve is not really necessary, you can simply add the ingredients but I am going to salt in parts because everything is always very salty and I want to be careful.
Yo reservé la carne en un recipiente con vino tinto y en la olla puse la cebolla y el morron a rehogar en los jugos que largó la carne. Reservar no es realmente necesario, puedes simplemente agregar los ingredientes pero yo voy a salar por partes porque siempre me queda todo muy salado y quiero ser precavida.
When the onion is transparent we add the carrot, we salt everything and we integrate the meat with the wine again.
Cuando la cebolla esté transparente agregamos la zanahoria, salamos todo y volvemos a integrar la carne con el vino.
We let everything integrate well and we began to integrate the potato, the pumpkin and the carrot. Cover for half an hour.
Dejamos que se integre todo bien y comenzamos a integrar la papa, el zapallo y la zanahoria. Tapamos por media hora.
After time you will see that there is a lot of liquid inside the pot! to that we will add a little tomato puree and it is time for the spices.
Transcurrido el tiempo verás que dentro de la olla hay mucho liquido! a eso le agregaremos un poco de puré de tomate y es momento de las especias.
For spices I used paprika, white pepper, sweet and spicy ground chili, cumin and oregano.
De especias utilicé pimenton, pimienta blanca, ají molido dulce y picante, comino y oregano.
we cover for about an hour!
tapamos por aproximadamente una hora!
After the time has elapsed it is time to rectify the salt and place peas, 20 more minutes and that would be it! At this point the meat should already be melting and the potatoes should be soft. In addition, the tomato takes on a thicker texture.
Transcurrido el tiempo es momento de rectificar la sal y colocar arvejas, 20 minutos mas y eso seria todo! A ésta altura la carne ya debe estar que se deshace y las papas blandas. Ademas el tomate toma una textura mas espesa.
And it's ready! the stew can be eaten on its own on the plate or you can add a side like rice or noodles. In this case I already had noodles that had been left over from lunch and I added it to them. It is really delicious, it is definitely in my top 3 of favorite foods sharing a podium with the noodles with bolognese and the lentil stew.
Y está listo! el estofado se puede comer solo en el plato o puedes agregar un acompañamiento como arroz o fideos. Én éste caso ya tenia fideos que habian sobrado del almuerzo y se lo agregué. Es realmente delicioso, definitivamente está en mi top 3 de comidas favoritas compartiendo podio con los fideos con bolognesa y el guiso de lentejas.
I hope you have enjoyed reading this post and have understood how to replicate the recipe, if you have any questions you can leave it in the comments!
a kiss and a hug, heypuch!
a kiss and a hug, heypuch!
Espero que hayan disfrutado de leer éste post y hayan comprendido como replicar la receta, si te quedó alguna duda puedes dejarmela en los comentarios! un beso y un abrazo, heypuch.First image edited in Canva. All photos are my own
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