Beef stew

Name: Beef stew - Milena K.
Ingredients: 500 g beef; 1 onion; 4 cloves of garlic; salt; pepper; oil; 1 glass of white wine; thyme; 1/2 teaspoon chili; 4 tablespoons tomato paste; 2 carrots; 1 bell pepper; 1 cup peas; 300 g mushrooms; 4 potatoes; 1/2 cabbage (500 g); 1 cup fusilli pasta; fresh parsley.

Beef Jardineira is a hearty stew featuring meat, plenty of vegetables, and fusilli pasta. It is cooked in a single pot, with ingredients added gradually based on their cooking times. I used mushrooms because I didn't have zucchini, as was in the original recipe. In the end, the pasta absorbs the sauce, thickening the dish. It's important to add hot water as needed, especially after adding the pasta. Quick Info Total Time: about 60-70 minutes, depending on how quickly the meat browns and the cooking time required for the vegetables Preparation Time: not specified; assumes cleaning and chopping the ingredients before cooking Cooking Time: about 45-55 minutes Servings: not specified in the original recipe Difficulty: medium Recipe Type: beef stew with vegetables and pasta Ingredients 500 g beef 1 onion 4 garlic cloves, minced or crushed A little oil for sautéing Salt, to taste Pepper, to taste 1/2 teaspoon chili Thyme, to taste 1 glass of white wine 4 tablespoons tomato paste 2 carrots 1 bell pepper 1 cup peas 300 g mushrooms 4 potatoes 1/2 cabbage, about 500 g 1 cup fusilli pasta Chopped fresh parsley Hot water, as needed Preparation Method 1. Prepare the ingredients before you start cooking. Finely chop the onion, crush the garlic, slice the carrots into rounds, and chop or slice the bell pepper. Clean the mushrooms and slice them. Cut the potatoes into cubes, and chop the cabbage into larger pieces. 2. Pour a little oil into a pot and sauté the onion. Cook over medium heat until it becomes translucent, being careful not to brown it too much. 3. Add the minced garlic and let it cook briefly with the onion. Stir to prevent it from sticking to the bottom of the pot. 4. Add the beef, cut into pieces. In the original recipe, the meat is washed before cutting. Let it brown slightly on all sides, stirring occasionally. 5. Add the carrots and bell pepper. Stir the vegetables with the meat and let them cook for about 2-3 minutes until they start to soften. 6. Add the tomato paste, salt, pepper, chili, and thyme. Pour in the glass of white wine and let the mixture simmer until the liquid reduces. 7. Once the wine has reduced, add hot water to cover the meat. Cover the pot and let it simmer over medium heat for about 20 minutes. 8. After this time, add the sliced mushrooms, peas, chopped cabbage, and cubed potatoes. Gently stir and check the liquid level. If necessary, add more water so that the ingredients can cook without sticking. 9. Let the stew simmer over medium heat until the vegetables are cooked. The potatoes, carrots, and cabbage should be tender before adding the pasta. 10. Add the fusilli pasta and pour in hot water to cover them. Let them cook for about 8 minutes or according to the cooking time for the type of pasta used. Stir occasionally, as the pasta may settle at the bottom of the pot as it absorbs the sauce. 11. Turn off the heat when the pasta is cooked and add the chopped parsley. Taste and adjust the seasoning with salt or pepper if needed. Why I Make This Recipe Often It's a practical dish when I want to use various vegetables in a single meal. The beef provides substance, while the potatoes and pasta make the stew filling enough without needing a separate side dish. I also appreciate that the vegetables can be added to the same pot in stages without requiring separate cooking methods. Moreover, the recipe is quite flexible. The original version used zucchini, but I opted for mushrooms, and the result was suitable for the ingredients I had on hand. Tips Allow the meat to brown before adding the liquid. It doesn't need to be fully cooked at this stage, but browning enhances its flavor. Cut the vegetables into appropriately sized pieces, not too small. Cabbage, in particular, will shrink as it cooks, so there's no need to chop it finely. Add water gradually. Initially, it should cover the meat, and after adding the vegetables and pasta, you'll only add more if the liquid isn't sufficient. Pasta should be added towards the end, after the vegetables have cooked. If added too early, it may sit in the liquid for too long and become mushy. If the dish seems too watery after adding the pasta, let it simmer without adding more water. The pasta will absorb some of the sauce. Substitutions Zucchini can be used instead of mushrooms, as mentioned in the original recipe. Mushrooms can be replaced with zucchini without changing the rest of the steps. The ingredient is added in the same stage as the peas, cabbage, and potatoes. Other types of pasta can be used instead of fusilli, but the cooking time may vary. For this recipe, pasta is added at the end and cooked for about 8 minutes. Variations For a milder version, the chili can be reduced or omitted, depending on taste. The basic recipe calls for 1/2 teaspoon. The amount of cabbage may seem large at first, but it reduces in volume during cooking. It's important to cut it into larger pieces to maintain its texture. You can use finely chopped or sliced bell pepper. Both options work well, with only a texture difference in the final dish. To maintain the structure of the recipe, do not change the order of the ingredients. The meat requires more time, while the pasta is only cooked at the end. Serving Ideas Jardineira is served hot, immediately after adding the chopped parsley. It doesn't need a separate side dish, as it already contains potatoes and pasta. It can be served directly in bowls, with enough sauce and vegetables in each serving. If it thickens after sitting, you can gently stir before serving. Frequently Asked Questions How long should the beef cook? In the original recipe, the beef simmers for about 20 minutes before adding the mushrooms, peas, cabbage, and potatoes. The actual time may vary depending on the size of the meat pieces and how quickly the vegetables cook. The meat should be tender before adding the pasta. When do you add the pasta? Pasta is added only after the vegetables have cooked. Hot water is poured over them to cover, then they are allowed to cook for about 8 minutes. It's good to stir during this time, as the pasta absorbs liquid quickly. Can I use zucchini instead of mushrooms? Yes. Zucchini was used in the original version of the recipe. In this version, mushrooms were chosen because zucchini was not available. How much water should be added? Initially, water should cover the meat. After adding the vegetables, you’ll only add more if necessary. For the pasta, hot water is added to cover them. The exact amount depends on the size of the pot and how much liquid has evaporated. Can it be made without wine? The original recipe includes a glass of white wine, which is allowed to reduce before adding water. If you choose not to use it, keep in mind that this is a modification from the basic recipe. Nutritional Values The values are estimates for the entire dish and may vary depending on the type of meat, the amount of oil used, wine, and the exact size of the vegetables. Since the number of servings is not specified, it is not accurate to divide by a fixed number of servings. For the entire recipe, the estimate is approximately 2,700-3,100 kcal, 170-190 g protein, 75-100 g fat, and 300-340 g carbohydrates. Beef mainly contributes to protein and fat intake, while potatoes, pasta, and peas provide most of the carbohydrates. The vegetables provide fiber, but the exact values depend on the proportion of liquid remaining in the dish and the amount of oil used. Storage and Reheating Store the jardineira in a covered container in the refrigerator. Since it contains pasta, the pasta will continue to absorb the sauce after cooling, and the stew will thicken. When reheating, only heat the amount you want to serve and stir gently. If the dish is too thick, a little hot water can be added. For the best texture, it is preferable to consume it within the first few days after preparation.

Beef stew

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