Muntenian tocăniță (Romanian beef stew)

Name: Muntenian tocăniță (Romanian beef stew)
Ingredients: 700 g beef shoulder; 30 ml oil; 30 ml oil; 1 kg onions; 2 bell peppers (300 g); 1 teaspoon paprika; 650 g tomatoes; 1500 ml water; 500 ml hot water; 1 teaspoon salt; 1/2 teaspoon ground pepper; 4 garlic cloves

Meat - Muntenian tocăniță (Romanian beef stew) by Ludovica A. - Recipia

A kilogram of onions goes into Muntenian tocăniță, a Romanian beef stew where beef simmers with tomatoes and peppers until tender. The liquid cooks down into a thick sauce, with the onions almost melted away. I cut the beef into 3 cm cubes so the pieces are easy to scoop up with a spoon. Prep: 20 minutes. Cook: 120 minutes. Total time: 140 minutes. Servings: 4. Approximately 700 kcal and 42 g protein per serving.

Ingredients

700 g beef shoulder
30 ml oil
30 ml oil
1 kg onions
2 bell peppers (300 g)
1 teaspoon paprika
650 g tomatoes
1500 ml water
500 ml hot water
1 teaspoon salt
1/2 teaspoon ground pepper
4 garlic cloves

Preparation

1. Pat the meat dry with paper towels and cut it into cubes of about 3 cm. 2. Heat 30 ml oil in a large pot and brown the meat for 8 minutes, turning the pieces. Transfer them to a plate. 3. Pour the remaining 30 ml oil into the same pot. Add the peeled and sliced onions and cook for 20 minutes, until golden. 4. Slice the peppers and add them to the pot with the paprika. Stir and cook for 2 minutes. 5. Return the meat to the pot. Add the chopped tomatoes, 1500 ml water, the salt, pepper and peeled, finely chopped garlic. Simmer over medium heat for 90 minutes, gradually adding up to 500 ml hot water if the liquid reduces. The meat should be tender.

Notes

You can replace the fresh tomatoes with 650 g canned tomatoes, including their juice. Keep the stew in a covered container in the fridge and eat it within 3 days. For even cooking, choose beef shoulder with a little fat between the muscle fibers; very lean pieces dry out faster. If the tomatoes are firm and pale, chop them smaller, as they stay firmer than fully ripe ones. Take the meat out of the fridge 15 minutes before browning it. When the meat is ready but the sauce is still thin, leave the pot uncovered until it thickens. Serve the stew with polenta.