Description

This tomato beef stew is a traditional dish that evokes the flavors of Andalusian cuisine. The meat, tender and juicy, is slowly cooked in a homemade tomato sauce, enriched with onion, garlic and a touch of fine wine. It is a comforting dish, ideal for cold days, and perfect to share with family or friends. The recipe is easy to prepare with the Thermomix®, which makes it even easier to enjoy this classic of Spanish gastronomy. A dish that always triumphs at home!

Ingredients (9 ingredients)

500 g Beef for stewing, cut into cubes

2 piece Onion

2 clove Garlic

1 piece Bay leaf

500 g Crushed canned tomato

50 ml Fine Montilla-Moriles wine

1 pinch Ground nutmeg

1 piece Extra virgin olive oil

1 piece Salt

Preparation (8 steps)

Prepare the meat

Heat a little extra virgin olive oil in a pan over medium-high heat. Sear the beef cut into cubes, salt and pepper and brown on all sides. Remove the meat and set aside.

Chop onion and garlic

Thermomix® Setting

3 sec/Speed 5

Put 2 peeled onions in the bowl and chop 3 sec./Stufe 5. Remove and reserve.

Chop garlic

Thermomix® Setting

3 sec/Speed 7

Put 2 peeled garlic cloves in the bowl and chop 3 sec./Stufe 7. Remove and reserve.

Sauté onion and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add a little more extra virgin olive oil to the bowl. Add the chopped onion and garlic and sauté 3 min./120°C/Stufe 1.

180

Add wine

Thermomix® Setting

2 min/212°F/Speed 1 100

Add 50 ml of fine Montilla-Moriles wine to the bowl and stir 2 min./100°C/Stufe 1, without the measuring cup, so that the alcohol evaporates.

120

Cook the stew

Thermomix® Setting

60 min/212°F/Speed 1/Giro a la izquierda 100 Reverse

Return the seared beef to the bowl. Add 1 bay leaf, a pinch of ground nutmeg and 500 g of crushed canned tomato. If the meat is not covered, add a little water. Program 60 min./100°C/Stufe 1/Reverse blade.

3600

Check and adjust

Thermomix® Setting

15 min/212°F/Speed 1/Giro a la izquierda 100 Reverse

Check that the beef is tender. If you need more time, program 15 min./100°C/Stufe 1/Reverse blade. Taste and adjust the salt point at the end of cooking.

900

Rest and serve

Let stand for a few minutes before serving.

Finished cooking? Great! 🎉

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About this recipe

The tomato beef stew is a dish that reminds me of my grandmother, who prepared it with infinite patience in a cast iron pot. The aroma that flooded the house for hours was simply magical, and the flavor, an explosion of memories and affection. Although the original recipe required hours of slow cooking in the traditional kitchen, the Thermomix® allows us to recreate that authentic flavor in a much simpler and faster way, without sacrificing quality or the final result. The key to a good stew lies in the quality of the ingredients. The beef, preferably from the chuck or flank, should be cut into medium-sized cubes so that it cooks evenly and retains its juiciness. The onion and garlic, finely chopped, contribute an unmistakable sweetness and aroma to the base of the sauce. The crushed tomato, of good quality and preferably homemade preserves, is the soul of the stew, providing acidity and body to the sauce. The fine Montilla-Moriles wine, with its dry and slightly woody flavor, enhances the flavors of the meat and tomato, adding a note of elegance to the dish. The bay leaf and ground nutmeg, in small quantities, add a touch of depth and complexity to the aroma of the stew. To prepare this stew in the Thermomix®, it is important to follow the steps carefully. Searing the meat in a pan before adding it to the bowl is essential to seal in the juices and prevent it from drying out during cooking. When sautéing the onion and garlic in the Thermomix®, it is important not to exceed the indicated temperature to prevent them from burning and bittering the dish. The addition of fine wine and its evaporation without the measuring cup allow the alcohol to evaporate completely, leaving only the flavor and aroma. During the cooking of the stew, it is important to program the Thermomix® with the reverse blade function to prevent the meat from falling apart too much. If the meat is not covered with the crushed tomato, you can add a little water or beef broth to ensure even cooking. For those who prefer a vegetarian or vegan option, you can substitute the beef for various mushrooms, such as mushrooms, shiitake or boletus. In this case, you can add a few strands of saffron to enhance the flavor and aroma. You can also experiment with other spices, such as sweet or spicy paprika, cumin or thyme, to give the stew a personal touch. This tomato beef stew can be served with white rice, fried or steamed potatoes, or even with a homemade mashed potato. It can also be enjoyed with a good piece of bread to dip in the sauce. For a more elegant presentation, you can decorate with a few leaves of chopped fresh parsley. The tomato beef stew can be stored in the refrigerator for several days in an airtight container. It can also be frozen to enjoy at another time. In fact, many say that the stew is even tastier the next day, as the flavors have settled and mixed even more. It can be prepared in advance and reheated before serving, making it an ideal option for family meals or celebrations.

Tomato Beef Stew

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Description

Ingredients (9 ingredients)

Preparation (8 steps)

Prepare the meat

Chop onion and garlic

Chop garlic

Sauté onion and garlic

Add wine

Cook the stew

Check and adjust

Rest and serve

Finished cooking? Great! 🎉

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