Beef Stew


Have you ever wondered why some cooked meats melt in your mouth and some others are like chewing gum?

The secret lies in cooking the right piece of meat in the right way. For this juicy beef stew recipe you will need to choose large pieces of beef, preferably a comb, which when cooked for a long time melt in your mouth. First you will fry the meat to seal in it all the flavor and keep it juicy, then you will throw it in the unique tomato sauce with caramelized onions for stew, aromatics and spices and you will simmer. This is the secret to preparing a beef stew that melts in your mouth, with the most incredible taste. Simmer the stew for a long time for a result that lifts the senses!


1 kg of beef in portions
1 1/2 kg onions for stew, peeled
1/4 cup olive oil
3/4 cup red wine
3 tbsp. Red vinegar
1/3 of a glass of brandy
1 large ripe tomato, coarsely chopped
1 tbsp. Tomato paste
1 bay leaf
3-4 grains of allspice
a pinch of nutmeg
salt and freshly ground pepper


To prepare this delicious recipe for beef stew, heat the oil in a saucepan, add the meat in portions and fry it until all sides of the meat are golden brown. Do not put the meat all together – it is better to do it in portions, so that the temperature is kept high and the meat is shielded and retains its juices. When done, remove with a slotted spoon, spread on a platter, cover and set aside.
Cut the onions crosswise, and fry them over medium heat. Fry them in the same oil you fried and the meat until soft and not browned (about 10 minutes)
Add the brandy, wine and vinegar, cover and simmer for 3 minutes.
Put the meat with its juices in the pot, add the coarsely chopped tomato, the tomato paste, the bay leaf, the allspice and the nutmeg. Wait for the cooking to start, lower the heat and simmer the beef stew for 1.5 hours or until the meat is tender and the sauce has set. While the stew is simmering, add water when needed as you should not let it dry. Whenever you see that you need water, add half a cup of boiling water and mix. Finally, add the salt and pepper.
Serve the stew with spaghetti and grated cheese or with boiled small potatoes.

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