A perfectly prepared beef stew can be enjoyed at any time of the year. Whether it's a summer fete or a get-together with friends in the garden, it's also a Sunday lunch. For me, beef cheeks are the best ingredient! It can be made extremely crumbly and the high collagen content makes it an inimitable gravy. All this can be topped off by cooking it in a pot on the open fire, but in this case I would use a larger quantity, as you can always use the leftovers later.
Ingredients for 4 people:
- 1,2 kg beef cheek cubed
- 6 dkg mangalica or plain pork fat
- 1 clove garlic
- 25 dkg diced onion
- 1 tomato, diced
- 3 dkg ground sweet paprika
- 1 caper pepper, diced,
- 3 dkg salt
- 1g black pepper
- 1g ground cumin
- 1 pc bay leaf
- 2,5 dl red wine (Merlot)
Preparing the red wine beef stew:
- Suppose the cooker, heat over the fire. Melt the fat and sauté the onions until they are translucent.
- Add the crushed garlic and after 1 minute the diced garlic. beef cheeks.
- Mix thoroughly, stir fry as much as you can, then add the diced peppers, tomatoes, spices and pour over the red wine.
- Lightly salt and simmer for 3-4 hours. When the juice has evaporated, add water and check the flavour a few times, adding salt if necessary.
- Serve with boiled potatoes, pickled cucumber and fresh bread.
Enjoy your meal!
