Unlock the secret to a tender and quick beef stew

Why does beef stew have such a poor reputation for being time-consuming? This is largely because we frequently choose inappropriate cuts of meat that need extensive braising to achieve tenderness. However, you can cook beef that becomes tender much more quickly, allowing it to melt in your mouth.

Stew is a substantial yet very satisfying dish that we often relish during the autumn and winter months. A modest portion with some side dishes can keep you satiated for several hours. Preparing this dish doesn't require advanced culinary skills. All the ingredients are added to a single pot and simmered over a low flame for hours. However, the selection of meat is pivotal.

Not all beef cuts are the same, and different parts are suitable for different types of culinary preparation. For stew, meat from the crosscut is recommended. It should first be lightly sautéed to enhance the flavour before being braised. After about an hour and a half, the beef becomes wonderfully tender. After two hours, it practically melts in your mouth. The meat is tender and light, as it is not overly fatty.

Ingredients:

                              
• 900 grams of crosscut beef,
• a tablespoon of granulated garlic,
• a tablespoon of smoked paprika,
• a tablespoon of sweet paprika,
• 450 grams of mushrooms,
• 1 red bell pepper,
• 1 onion,
• 3 cloves of garlic,
• lard for frying (can be replaced with oil or olive oil),
• 1 bay leaf,
• 3 allspice berries,
• 3 tablespoons of tomato purée,
• 500 millilitres of broth,
• caraway seeds,
• salt,
• pepper.

Preparation:

          
1. Wash and dry the meat, then cut it into large cubes. Sprinkle the meat with granulated garlic, paprika, and pepper.
2. Wash, dry, and slice the mushrooms. Do the same with the bell pepper. Peel and finely chop the onion.
3. In a pot, add the lard with allspice, bay leaf, and caraway seeds. Allow all the fat to melt.
4. When the fat has melted, add the meat and brown it on all sides.
5. Remove the browned meat from the pot. Use the remaining fat to fry the onion. When it becomes translucent, add the bell pepper, mushrooms, and tomato purée. Sauté everything for 3 minutes, then pour in the broth and return the meat to the pot.
6. Simmer the stew over a low heat for about 2 hours, until the meat is tender. Towards the end of cooking, add the chopped ingredients to the stew. Serve with potatoes, grains, or potato pancakes.