Composition / ingredients
Step-by-step cooking
Step 1:
How to make beef stew in a cauldron on the stove so that it turns out soft and juicy? Very simple! First, prepare the necessary ingredients according to the list. To make the meat juicier, it is better to use the pulp of fresh beef or veal. In addition to salt and pepper, you can add your own spices to taste. I added a little paprika and hops-suneli.
Step 2:
Wash the beef. Be sure to dry it with a paper towel, otherwise excessive moisture will not allow it to fry - it will stew. Cut into medium pieces. If you use frozen meat, you must first properly defrost it on the bottom shelf of the refrigerator.
Step 3:
Peel the onion and cut into half rings.
Step 4:
Heat vegetable oil in a cauldron over high heat. Lay out the beef and onion. Fry, stirring occasionally, for 5-8 minutes until golden brown.
Step 5:
When the meat is covered with an appetizing brown crust, sprinkle it with spices, stir and fry for another 1 minute.
Step 6:
Pour warm or hot water into the cauldron, add bay leaves, salt, pepper and spices. Reduce the heat to medium. Bring to a boil, removing the foam, if any.
Step 7:
Then simmer for 40-50 minutes under a slightly open lid, stirring the meat periodically. When all the moisture evaporates before the end of the extinguishing time, pour in some more hot water.
Step 8:
If the meat remains tough during the specified time, increase the stewing time by another 15-20 minutes or longer.
Step 9:
Arrange the beef stew on plates and serve it to the table with any side dish. I served it with baked potatoes in the oven. Bon appetit!
Keep in mind that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Paprika - 289 kcal/100g
