Beef stew

Name: Beef stew - Jana M.
Ingredients: 400 g beef (thigh) 1 onion; 3 cloves of garlic olive oil salt; pepper; Knorr cube; garlic powder with pepper; red pepper paste 1 glass of white wine green thyme bay leaf 1 chili 4 tablespoons of tomato paste (or 1 glass of tomato juice) 2 carrots 1 bell pepper 1/2 green zucchini 1 cup of peas 4 potatoes 1/4 s

Jardineira with beef is a hearty stew, filled with vegetables, tomato sauce, and a small amount of pasta added at the end. The meat is first browned, then simmered together with carrots, bell peppers, peas, cabbage, zucchini, and potatoes. In my case, the beef was tender and cooked in a relatively short time. If you use a tougher cut, it’s important to simmer it before adding the vegetables, so they don’t break down before the meat is tender. Quick Info Total Time: not specified exactly; preparation includes about 3 minutes for initial browning, 5 minutes for reducing the wine, approximately 20 minutes before adding the vegetables, and another 7-8 minutes after adding the pasta, plus the time needed to cook the meat and vegetables. Preparation Time: about 10-15 minutes for cutting the ingredients and preparing the pot. Cooking Time: variable, depending on how tender the meat is and how long the vegetables take to cook. Servings: not specified in the original recipe; the quantity is suitable for a family or multiple servings. Difficulty: easy to medium. Recipe Type: vegetable stew with beef and pasta. Ingredients 400 g beef, shoulder 1 onion 3 garlic cloves Olive oil Salt Pepper 1 Knorr cube Garlic powder with pepper, to taste Red pepper paste, to taste 1 glass of white wine Fresh thyme 1 bay leaf 1 chili 4 tablespoons of tomato paste or 1 glass of tomato juice 2 carrots 1 bell pepper 1/2 green zucchini 1 cup of peas 4 potatoes 1/4 sweet cabbage 1 handful of fusilli pasta Fresh parsley Hot water, as needed. Preparation Method 1. Cut the beef into suitably sized cubes. They don’t need to be very small, as they will cook and may shrink during simmering. 2. Peel and finely chop the onion. In a pot, heat a little olive oil and sauté the onion. After about 3 minutes, add the crushed garlic and let the mixture cook, stirring, until the onion and garlic are well softened. 3. Add the beef cubes to the pot. Stir to brown the pieces on all sides. This step is done before adding any liquid so that the meat can gain some color. 4. Cut the carrots into slices or chunks, and the bell pepper into larger squares. Add them to the pot with the meat and onion. Add the red pepper paste, salt, pepper, the Knorr cube, garlic powder with pepper, and the tomato paste or tomato juice. 5. Add the fresh thyme and bay leaf, then pour in the white wine. Let everything simmer for about 5 minutes, stirring occasionally, until the wine reduces partially. 6. Pour in enough hot water to cover the ingredients well and add the chopped chili. Cover the pot and let the stew simmer over medium heat. 7. After about 20 minutes, add the peas, chopped cabbage (not too finely), zucchini (cut with skin), and peeled and cubed potatoes. If the liquid has reduced too much, top up with hot water. Cover again and let the stew simmer over medium heat. 8. When the vegetables are cooked, add the fusilli pasta and pour in enough water to cover them. Gently stir, cover the pot and let the dish cook for about 7-8 minutes, until the pasta is done. 9. Turn off the heat and sprinkle with chopped fresh parsley. Remove the bay leaf before serving. Taste and adjust the salt or pepper if needed. The cooking time mainly depends on the meat. In the recipe used, the beef was quite young and didn’t require long simmering. If you have tougher meat, simmer it first with the sauce and necessary liquid until it starts to tenderize. Only then add the vegetables, starting with those that need more time. This way, the carrots, potatoes, and zucchini won’t overcook before the meat is ready. Why I Make the Recipe Often I love this stew because it combines meat, vegetables, and a small amount of pasta in one pot. It’s filling without being heavy, and the tomato sauce, white wine, thyme, and chili give flavor to the entire dish. Plus, the vegetables can be added to the same pot as they cook, without needing complicated preparation. Tips and Variations Tips Cut the vegetables into similarly sized pieces, so they cook approximately at the same time. The cabbage shouldn’t be chopped too finely; slightly larger pieces hold their shape better during cooking. Add the pasta only when the vegetables are already cooked. If you add them too early, they can absorb too much liquid and cook before the beef and potatoes are done. Water is added gradually. Jardineira should have enough sauce for the pasta and vegetables, but it doesn’t need to be permanently covered with too much liquid. The chili is chopped and added along with the liquid, but the spiciness can vary depending on the type of pepper. If you prefer a less spicy dish, use less of the pepper. Substitutions Tomato paste can be replaced with a glass of tomato juice, as stated in the recipe. For spices, use salt, pepper, Knorr cube, garlic powder with pepper, and red pepper paste. It’s not necessary to replace all of them; it’s important to keep the chosen flavor base. The beef used is shoulder. If the cut is tougher, don’t change the amount of vegetables, but allow more time for the meat before adding them. Variations For a less spicy version, the chili can be reduced. If you enjoy a stronger pepper flavor, you can keep the red pepper paste and adjust the amount of chili separately. The proportion of vegetables can be adapted based on what you have on hand, but the base recipe includes carrots, bell peppers, peas, cabbage, zucchini, and potatoes. The pasta is added at the end and serves to complete the stew, not to become the main ingredient. Serving Ideas Jardineira is served hot, with fresh parsley sprinkled on top. It already contains meat, vegetables, potatoes, and pasta, so it can be served as a main dish without a separate side. Frequently Asked Questions 1. Can I use tougher beef? Yes. In this case, simmer the meat first, after browning and adding the wine, tomato sauce, and water. Add the vegetables only when the meat is nearly tender. The exact duration depends on the cut of meat. 2. When do I add the pasta? The pasta is added at the end, after the vegetables are cooked. Then add enough water to cover them, and the pot is covered for another 7-8 minutes. 3. What do I do if the stew has too little liquid? Top up with hot water, not cold, especially during cooking. After adding the pasta, sufficient liquid is needed for them to cook. 4. Can I skip the chili? Yes. The chili is used for spiciness and can be reduced or omitted if you don’t want a spicy dish. The rest of the ingredients and steps remain unchanged. 5. Why are the cabbage and zucchini added after the first 20 minutes? These vegetables cook faster than the meat and carrots. Added later, they hold their texture better and don’t break down before the stew is ready. Nutritional Values The values are estimated, as the quantity of oil is not specified, and the size of the vegetables, potatoes, and handful of pasta can vary. For one serving, the rough calculation is made assuming the dish is divided into 4 servings: Calories: approximately 500-600 kcal Protein: approximately 35-40 g Carbohydrates: approximately 55-65 g Fats: approximately 15-22 g Most of the protein comes from the beef, while the potatoes, pasta, peas, and vegetables contribute to the carbohydrate content. The final value may increase if more oil is used or if the portions are larger. Storage and Reheating Keep the jardineira covered after it cools down, and reheat only the necessary amount. The pasta will continue to absorb sauce as the dish sits, so reheating may require a little water to restore consistency. It’s better not to boil the dish for too long when reheating, as the vegetables and pasta can become too soft. Consume it while it’s fresh, when the vegetables still hold their shape and the sauce hasn’t been completely absorbed by the pasta.

Beef stew

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