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Hearty beef stew
An Argentine recipe that you can use for those days when you feel inspired in the kitchen and want to treat your family to a delicious lunch prepared in your cast iron cookware.
Ingredients
- 500g sirloin steak, cubed
- Olive oil
- ½ leek stalk
- ½ carrot, cubed
- 1 small sweet potato, cubed
- ½ cup peas
- 1 medium potato, cubed
- ½ bell pepper, finely chopped
- 1 glass dry white wine
- 200 ml vegetable stock
- 1 cup natural tomato paste
- Sea salt
- White or yellow corn on the cob, as you prefer
- Paprika to taste
- Garlic powder to taste
- Onion powder to taste
- Pepper
- 2 bay leaves
- 100g pasta of your choice
- Fresh cilantro, finely chopped
For the express vegetable stock
- Leek stalks
- Bell pepper
- Celery
- Garlic
- Bay leaf
- Tomato
- Cilantro
- Carrot
For the tomato paste:
- 4 very ripe Chonto tomatoes
- Half a tablespoon of paprika
- Salt
- Pepper
- ½ tablespoon powdered panela
Preparation
- In a pot, bring the vegetables with water and cook for 10 minutes. Do not add salt.
- Chop the leek, carrot, sweet potato, bell pepper, and potato.
- Preheat the cast iron skillet and sear the cubed meat. At this point, add salt and pepper. Once seared on both sides, remove and set aside.
- In the same skillet, without washing it, add the leek, carrot, bell pepper, and peas with a pinch of sea salt. Stir well and let cook for a bit.
- Add the meat you set aside and the white wine, and let it cook to deglaze the pan.
- Add the vegetable broth, paprika, garlic, onion powder, and oregano. Stir to combine.
- Add the pieces of sweet corn and two bay leaves. Stir.
- Add the natural tomato paste: cut the tomatoes into small pieces, put them in a blender with a little water. Then cook them with half a tablespoon of paprika, salt, pepper, and a little powdered panela, and let simmer for 10 minutes.
- Add the sweet potato and cook for 30 minutes.
- Add the potato and cook for 15 minutes.
- Add the pasta and cook for another 15 minutes.
- Finish with chopped cilantro and enjoy!
Recipe by @linaelejaldecocina