CATALAN BEEF STEW
Make and share this Catalan Beef Stew recipe from Food.com.
Provided by Satyne
Categories Spanish
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 160°C Heat a large flameproof casserole dish over high heat. Add the pancetta and cook, stirring, for 2-3 minutes or until golden. Transfer to a heatproof bowl. Add 60ml (1/4 cup) of the oil to the casserole dish. Add one-quarter of the beef and cook, turning, for 5 minutes or until brown. Transfer to the bowl with the pancetta. Repeat, in 3 more batches, with the remaining beef, reheating the dish between batches.
- Add the vinegar to the dish and cook, stirring to dislodge any bits that have cooked on to the base, for 1-2 minutes. Pour over the beef mixture.
- Heat the remaining oil in the dish over medium heat. Add the onion and garlic and cook, stirring, for 10 minutes or until soft. Add the beef mixture, stock, wine, tomato paste, cinnamon, thyme, orange peel and chocolate. Cover with foil and a tight-fitting lid. Bring to the boil. Bake in oven for 2 hours or until the beef is tender. Set aside for 15 minutes to cool. Place in the fridge for 6 hours to chill.
- Preheat oven to 160°C Use a spoon to remove any fat from the surface of the stew. Cook the stew, stirring, over low heat for 5 minutes or until heated through. Bake in oven for 45-50 minutes or until the meat is tender and the sauce thickens. Sprinkle the stew with parsley to serve.
Nutrition Facts : Calories 372.1, Fat 22.4, SaturatedFat 7.2, Cholesterol 10, Sodium 2386.6, Carbohydrate 23.8, Fiber 3, Sugar 3.2, Protein 15.4
SHORTCUT BEEF CATALAN
This Spanish beef and bean stew normally cooks long and slow because tough cuts of meat are used. By substituting ground beef, I've pared cooking time to about 50 minutes. I've also significantly trimmed prep time by using packaged, peeled baby-cut carrots, bottled salsa, and canned cannellini.
Provided by Food Network
Categories main-dish
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Heat oil in medium-size Dutch oven over moderate heat 1 minute. Add bacon and cook, stirring often, until only browned bits remain, about 5 minutes. Lift brown bits to paper toweling to drain. Raise burner heat to high.
- Pat ground chuck into large flat patty and brown in drippings, allowing about 3 minutes per side; life to plate and reserve.
- Reduce heat to moderate; add onions, garlic, carrots, bay leaves, thyme, orange zest, cinnamon, and cloves to Dutch oven and cook, stirring frequently, 5 minutes until onions are golden.
- Add consomme and wine, bring to gentle boil, set lid on askew, and cook 15 minutes. Lay meat patty on top of stew, set lid on askew, and cook 15 minutes more.
- Break meat into 1 1/2-inch clumps, mix in salsa and tomato paste, and cook uncovered 5 minutes. Add cannellini, parsley, and reserved bacon and bring just to serving temperature. Season to taste with salt and pepper.
- Remove bay leaves, thyme sprigs, and cinnamon stick, ladle into heated soup plates, and serve.
CATALAN BEEF STEW
Steps:
- 1. FOR THE STEW: Adjust oven rack to middle position and heat oven to 300 degrees. Heat oil in Dutch oven over medium-low heat until shimmering. Add onions, sugar, and ½ teaspoon salt; cook, stirring often, until onions are deeply caramelized, 30 to 40 minutes. Add tomatoes, smoked paprika, and bay leaf; cook, stirring often, until darkened and thick, 5 to 10 minutes. 2. Add wine, water, thyme, and cinnamon to pot, scraping up any browned bits. Season beef with 1½ teaspoons salt and ½ teaspoon pepper and add to pot. Increase heat to high and bring to simmer. Transfer to oven and cook, uncovered. After 1 hour stir stew to redistribute meat, return to oven, and continue to cook uncovered until meat is tender, 1½ to 2 hours longer. 3. FOR THE PICADA: While stew is in oven, heat almonds and 1 tablespoon oil in 10-inch skillet over medium heat; cook, stirring often, until almonds are golden brown, 3 to 6 minutes. Using slotted spoon, transfer almonds to food processor. Return now-empty skillet to medium heat, add bread, and cook, stirring often, until toasted, 2 to 4 minutes; transfer to food processor with almonds. Add garlic and process until mixture is finely ground, about 20 seconds, scraping bowl as needed. Transfer mixture to bowl, stir in parsley, and set aside. 4. Return now-empty skillet to medium heat. Heat remaining 1 tablespoon oil until shimmering. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender, 5 to 7 minutes. Transfer to bowl and set aside. 5. Remove bay leaf. Stir picada, mushrooms, and vinegar into stew. Season with salt and pepper. Serve. **TO MAKE AHEAD: Follow recipe through step 2 and refrigerate for up to 3 days. To serve, add 1 cup water and reheat over medium heat. Proceed with step 3.
CATALAN BEEF STEW WITH MUSHROOMS
Steps:
- 1. FOR THE STEW: Adjust oven rack to middle position and heat oven to 300 degrees. Heat oil in Dutch oven over medium-low heat until shimmering. Add onions, sugar, and ½ teaspoon salt; cook, stirring often, until onions are deeply caramelized, 30 to 40 minutes. Add tomatoes, smoked paprika, and bay leaf; cook, stirring often, until darkened and thick, 5 to 10 minutes. 2. Add wine, water, thyme, and cinnamon to pot, scraping up any browned bits. Season beef with 1½ teaspoons salt and ½ teaspoon pepper and add to pot. Increase heat to high and bring to simmer. Transfer to oven and cook, uncovered. After 1 hour stir stew to redistribute meat, return to oven, and continue to cook uncovered until meat is tender, 1½ to 2 hours longer. 3. FOR THE PICADA: While stew is in oven, heat almonds and 1 tablespoon oil in 10-inch skillet over medium heat; cook, stirring often, until almonds are golden brown, 3 to 6 minutes. Using slotted spoon, transfer almonds to food processor. Return now-empty skillet to medium heat, add bread, and cook, stirring often, until toasted, 2 to 4 minutes; transfer to food processor with almonds. Add garlic and process until mixture is finely ground, about 20 seconds, scraping bowl as needed. Transfer mixture to bowl, stir in parsley, and set aside. 4. Return now-empty skillet to medium heat. Heat remaining 1 tablespoon oil until shimmering. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender, 5 to 7 minutes. Transfer to bowl and set aside. 5. Remove bay leaf. Stir picada, mushrooms, and vinegar into stew. Season with salt and pepper. Serve. TO MAKE AHEAD: Follow recipe through step 2 and refrigerate for up to 3 days. To serve, add 1 cup water and reheat over medium heat. Proceed with step 3.
More about "catalan beef stew recipes"
CATALAN CLASSICS: FRICANDó STEW RECIPE
From elnacional.cat
Estimated Reading Time 2 mins
SUNDAY, RECIPES FOR TWO: RECIPE: CATALAN-STYLE BEEF STEW ...
From sundayrecipesfortwo.blogspot.com
Estimated Reading Time 3 mins
CATALAN BEEF STEW | SPANISH RECIPES | GOODTOKNOW
From goodto.com
3.2/5 (179)Total Time 2 hrs 50 minsCategory Dinner,Main CourseCalories 600 per serving
CATALAN BEEF STEW - CHATELAINE
From chatelaine.com
Servings 4-6Calories 274 per servingEstimated Reading Time 1 min
THE ULTIMATE BEEF STEW RECIPE | CANADIAN LIVING
From canadianliving.com
FRICANDó RECIPE (CATALAN BEEF STEW) - SPANISH SABORES
From spanishsabores.com
4/5 (1)Total Time 2 hrs 15 minsCategory StewCalories 566 per serving
- Heat the stew and stir in the picada, a spoonful at a time. Taste as you go (some prefer only a little of the picada because of its strong flavor.
CATALAN BEEF STEW - RECIPE DETAILS - FATSECRET
From fatsecret.com
Servings 2Calories 616 per servingCategory Soups, Main Dishes
LIDL RECIPES - CATALAN BEEF CASSEROLE | BEEF RECIPES
From recipes.lidl.ie
Cuisine SpanishCategory MainServings 4Total Time 1 hr 20 mins
CATALAN BEEF STEW WITH RIOJA, CINNAMON, AND CHOCOLATE
From thespruceeats.com
4.3/5 (31)Total Time 1 hr 40 minsCategory Dinner, EntreeCalories 927 per serving
CATALAN BEEF STEW - ORGANIC AUTHORITY
From organicauthority.com
Estimated Reading Time 2 mins
SLOW-COOKER CATALAN BEEF STEW | AMERICA'S TEST KITCHEN
From americastestkitchen.com
Cuisine Spanish & PortugueseCategory Main Courses, Stews, Slow CookerServings 6-8
CATALAN-STYLE BEEF STEW WITH MUSHROOMS | AMERICA'S TEST ...
From americastestkitchen.com
CATALAN-STYLE BEEF STEW WITH MUSHROOMS : RECIPES
From reddit.com
CATALAN BEEF STEW WITH MUSHROOMS RECIPE - EASY RECIPES
From recipegoulash.com
CATALAN BEEF STEW RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE FOR SPANISH BEEF STEW - ALL INFORMATION ABOUT ...
From therecipes.info
MY COOKING FLAVOUR: CATALAN BEEF STEW WITH MUSHROOMS
From mycookingflavour.com
BULLINADA CATALAN FISH STEW WITH AIOLI RECIPES
From tfrecipes.com
RECIPETHING - CATALAN-STYLE BEEF STEW WITH MUSHROOMS
From recipething.com
CATALAN BEEF STEW RECIPES
From tfrecipes.com
CATALAN VEAL STEW RECIPE - FOOD NEWS
From foodnewsnews.com
CATALAN STYLE BEEF STEW — J2ROLLING (AKA SPIRITONE)
From j2rolling.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #cuisine #preparation #spanish #european #4-hours-or-less
You'll also love