Beef stew recipe

Beef Stew Recipe

Beef stew – delicious traditional recipe Preparation time1 hour 45 minutesCooking time1 hour 30 minutes Number of diners: 6


  • 1 kilogram of veal meat to stew (needle or morrillo)
  • 100 gr all-purpose wheat flour
  • 1 large carrot
  • 2 bell peppers or bell peppers, one green and one red
  • 1 medium onion
  • 2 cloves of garlic
  • Salt and pepper to taste
  • 1 bay leaf
  • Olive oil


Ingredients for the base:

  • 200ml tomato ketchup sauce or homemade fried tomato sauce


Other ingredients:

  • 1 glass of white or red wine (preferably)

When preparing a beef stew we often use cuts of beef that are not as tender. This is due to the amount of fat and tendons present that, although they give them a lot of flavor, must be cooked over low-medium heat for a long time.

However, its slow cooking makes all the ingredients combine their own juices, creating a result that is pleasing to the palate. Process that can be carried out in an express or pressure cooker, which can considerably reduce its cooking time.

It is also important to mention that the infallible companion of veal in sauce is potatoes in any of their presentations (fried potatoes, baked potatoes, mashed potatoes). Although, it can also be accompanied by sautéed vegetables, thus providing a lighter side dish.

Once the ingredients are cut, peeled and washed, proceed to make the stewed veal. To do this, cut the meat into medium cubes, in addition to seasoning to taste with salt and pepper and then pass it through wheat flour. You will be interested to know that the purpose of the flour is to give body or thickness to the beef stew.

Now it’s time to seal the protein. You achieve this by adding a few tablespoons of olive oil to a skillet over medium heat and processing the beef until it is juicy and golden.

Then, in a deep pot, mix the other previously chopped ingredients and cook over low heat for 20 minutes. Once this time has elapsed, incorporate both the tomato sauce, preferably the meat and the wine, taking care to cover the entire preparation with enough water and add the salt, pepper and bay leaf.

Then, cover the saucepan and cook over low heat on a butane gas stove or the one you have on hand for approximately 60 minutes. It is important to be aware that it does not reduce completely, for which, if necessary, add more water, since the stewed meat is characterized by the abundance of the sauce that gives it its peculiar flavor.

Finally, it remains to be mentioned that one of the advantages of this beef stew is that it can be frozen and reserved for another occasion, since its flavor does not change over time.

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