Stew is one of our favorite things to make, especially during winter. This is a very ripe and flavor-rich dish. We usually eat it with some bread or rice on the side. It’s possible to eat it with lots of different additions though; think of pasta or fries for example.
⏲30 minutes
⏳4 hours
🍽 4 portions
Ingredients
500 grams of Blade Steak (pot roast)
50 grams of butter
2 carrots
1 leek
3 stalks of celery
2 onions
1 clove of garlic
140 grams of tomato puree
35 grams of flour
2 teaspoons of paprika powder
1 teaspoon of cumin
A pinch of pepper and salt
How to make it?
Start with cutting the meat, then mix the flour and spices with the pieces of blade steak. Preheat the oven at 110 degrees Celsius and grab two pans, one baking pan and one stew pan. Make sure to put a good amount of butter in the stew pan (around 10 grams of butter for 100 grams of meat). Start baking the meat in there. If there is some flour left in the bowl which is not absorbed by the meat you can also add this to the pan. Be careful not to burn the butter.
Start cutting the vegetables and add the onions and garlic in the baking pan when the meat starts to brown. Next, add the celery, leek and carrots after a few minutes. When the vegetables have turned a little brown add the tomato puree and bake it for a few more minutes. Add the vegetables to the stew pan. To get all the flavor out of the baking pan you can add some water or wine (see this article for more information on why this is an important step). When the water/wine has heated a little you can add that to the stew pan. Make sure the mixture in the stew pan is around cooking temperature before you’ll put it in the oven. The dish has to bake in the oven for about four hours and then it’s done.
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