Detailed step-by-step recipe with photos: Step 1
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Prepare the necessary ingredients for the beef stew recipe in a cauldron with onions.
Ideal for stewing are pieces of beef with a small amount of fat or with streaks of fat, which will melt during the stewing process, giving the meat juiciness and rich flavor. This is important to prevent the meat from becoming too dry and tough.
The neck is one of the most versatile cuts, with a good balance of meat and fat. After a long stew, the meat becomes very soft, and the broth turns out rich. The spatula is also an excellent choice for braising. It is quite tough, but with prolonged cooking it becomes incredibly soft and juicy. Brisket has a lot of fat, which gives the meat flavor and tenderness. Avoid cuts that are too lean, such as sirloin or tenderloin. They can be too tough when stewed for a long time, as they have little connective tissue and fat.
Fresh meat should be bright red with a pinkish tint. If it is dark, with gray or brown areas, this may indicate that the meat is not fresh. There should be no pungent or unpleasant odor. A pleasant, fresh smell is a good indicator of quality. The fat should be white or slightly creamy, not yellow. Yellow fat indicates that the meat is old.
For stewing beef, it is best to use onions. When stewed for a long time, it becomes soft, and its taste becomes sweet and rich, which gives the dish a special depth.
For beef, you can use a wide range of spices that will highlight the rich taste of the meat and make the dish more flavorful. It is important not to overdo it with the quantity so that the spices do not overshadow the taste of the beef, but only complement it.
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Step 2
Rinse the beef thoroughly under cold running water. Then pat dry with paper towels or a clean kitchen towel to remove excess moisture.
Cut the meat into pieces approximately 3–4 cm in size. This is the optimal size for stewing. If the meat has films or large veins, it is advisable to remove them so as not to disturb the texture of the dish.
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Step 3
Peel the onion and rinse under cold water. After this, dry thoroughly with paper towels. Cut the quarter into rings.
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Step 4
Choose a cauldron that is suitable in size for the required amount of beef. It should be spacious enough so that the meat is distributed evenly in it without overloading.
Heat the cauldron over medium heat, adding vegetable oil. It is better to use oil with a neutral taste. Allow the oil to heat up well, but not to the point of smoking. To check the temperature, you can drop a little water, if it sizzles immediately, then the oil is ready for frying.
When the oil is hot enough, carefully place the chopped pieces of beef into the cauldron. Try not to overload the cauldron so that the meat does not cook in its own juices, but is fried.
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Step 5
Increase heat to above medium. While frying, stir the meat periodically so that it browns evenly on all sides. The beef will begin to release its juices, but gradually all the liquid should evaporate and the pieces of meat will begin to brown. This process will take about 10-20 minutes, depending on the amount of meat and temperature.
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Step 6
Add chopped onions to the cauldron when the meat is browned and all the liquid has evaporated. Distribute it evenly over the meat so that it begins to fry in the remaining fat and juices that have separated from the meat.
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Step 7
Fry the onion with the meat, stirring occasionally, until it becomes soft and golden, which will take about 10-15 minutes. The onion will begin to release its juice, and its sweet taste will combine perfectly with the meat.
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Step 8
Pour water into the cauldron, preferably hot, so that the stewing process does not slow down.
The amount of water depends on how much sauce you want, but usually 500 ml is enough to stew the beef in this recipe. The water should almost cover the meat, but not completely fill it. Gently mix the meat with onion and water until all ingredients are well combined. Increase the heat until the liquid in the cauldron boils. Once the water begins to boil, reduce the heat to low to allow a slow simmer to begin. After the water boils, cover the cauldron with a lid. This is important to retain heat and ensure even cooking.
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Step 9
Leave the beef to cook for about 60 minutes. It is important to keep the heat low so that the meat cooks evenly.
During the stewing process, gently stir from time to time so that it does not stick to the bottom of the cauldron and is evenly soaked in the sauce.
Braising time may vary; if the beef is cooked from tougher cuts, it may take a little longer to achieve tenderness. Periodically check the meat for doneness; it should be tender and easy to chew.
If there is too little liquid in the cauldron, you can add a little hot water or broth. This will help preserve the sauce and prevent the meat from drying out.
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Step 10
Add sun-dried tomatoes to the beef. They will add a pleasant sourness and bright taste to the dish, which goes well with stewed meat. Sun-dried tomatoes will also add richness to the sauce as they release their juices as they simmer.
Add ground paprika, coriander, dried green onions, salt, and ground black pepper.
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Step 11
Mix all the added ingredients well with the beef so that the spices and aromas are evenly distributed throughout the meat. Continue simmering until the meat is soft.
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Step 12
Stewed beef in a cauldron with onions is ready.
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Step 13
Bon appetit!
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