A winter meat stew with chickpeas, root vegetables and white wine

Neta Levya receives the rain with a real winter stew of a tender and tender piece of meat, chickpeas that enrich it, aromatic root vegetables and a shell of wine, one that is cooked for hours in the oven and spreads heat and a good smell throughout the house

Neta Levya, in collaboration with Sugat

01/12/2021

Wednesday, 01 December 2021, 08:00 Updated: 08:13

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Meat stew and chickpeas in white wine (Photo: Dror Einav, Styling: Anat Lebel)

A true winter stew needs a tender and tender piece of meat, at least one type of legume that enriches it, aromatic root vegetables and a wine shell.

It does not take much preparation time and most of the work is done by the long cooking and time that make it a real delicacy.

In honor of the winter weather that returns again, Neta Levya from the recipes blog Manchkin is greeted with a pot of beef shoulder, soft chickpeas, of course root vegetables and white wine, which are cooked for hours and spread heat and a maddening smell throughout the house.

Looking for more pottery ideas?

Casserole recipes can be found here.

And here too 5 perfect casserole recipes for the weekend

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In collaboration with Sugat

Meat stew and chickpeas in white wine

Recipe By: Neta Levya

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• 20 minutes work

• Three hours in total

• piece of cake

• Israeli

• fleshy

• meat

• Casserole dishes

• Recipes to sit

• kosher

Meat stew and chickpeas in white wine (Photo: Dror Einav, Styling: Anat Lebel)

Ingredients

• • 500 grams of chickpeas

  • 1 teaspoon baking soda

  • 1 kg Beef shoulder cut into large cubes

  • 5 tablespoons olive oil

  • 1 onion cut into quarters

  • 7-8 small, peeled potatoes

  • 2 peeled carrots, coarsely chopped

  • 1 Peeled parsley root, coarsely chopped

  • 4-5 whole peeled garlic cloves

  • 1 tablespoon tomato paste

  • 1 dry white bottle

  • 2 bay leaves

  • Salt

  • Ground black pepper

  • A handful of chopped parsley, to serve

• For the conversion table, click here>

Preparation

How to make a casserole of meat and chickpeas in white wine?

• 1 In a large bowl, soak the chickpeas in plenty of water overnight and up to 24 hours.

• 2 Drain the grains from the soaking water and place in a pot.

  Cover with water and bring to a boil.

  Add the baking soda powder, lower the flame and partially cover.

  Cook for about an hour and a half, until the grains are soft but not falling apart, retaining their shape.

• 3 Preheat oven to 150 degrees.

• 4 Season the meat cubes well with salt and pepper on all sides.

  In a saucepan that can be placed in the oven, heat the olive oil over a high flame and sear the meat cubes until nicely browned.

• 5 Add the vegetables and fry for another 2-3 minutes while stirring.

  Add the tomato paste and mix.

• 6 Pour the bottle of wine and add the bay leaves and bring to a boil.

  Continue to cook at a boil for 10 minutes until the wine is reduced by about half.

  Add water until the meat and vegetables are completely covered and bring to a boil again.

• 7 Cover the pot and place in the oven for 2.5-3 hours, until the meat is completely tender.

  Before serving, sprinkle with chopped parsley.

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• Beef stew and fresh beans

• Oxtail cauldron

• Chestnut neck

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• Food

• Family Meal

Tags

• recipe

• Casserole dishes

• meat

• Hummus