Shepondra stew, white beans and roots - Walla! Food

2022-01-26T05:28:04.624Z

A stew of pondera meat (asado) and white beans that cook slowly over a low heat and fill the house with lots of heat and winter flavors. It is also possible for an entire night like khomin. Enter the full recipe>

Shepondra stew, white beans and roots

Just for days like this, Orly Plai-Bronstein makes a stew of pondera and white beans that cooks slowly over a low heat and fills the house with lots of heat and winter flavors.

Orly Plai-Bronstein, in collaboration with Sugat

26/01/2022

Wednesday, 26 January 2022, 07:10

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Preparation of a stew of pondera and white beans (Babushka Productions)

To analyze the shpondra also known as asado or iris, there is a lot to offer those who have patience, just like white beans.

Both develop deep flavors as time goes on.

So put them together in a pot, give them liquids and time, and you will enjoy a wonderful and rich winter stew.

It can also be left overnight in the oven like the stew pot.

Not sure how to make khomin?

Enter the perfect khomin guide.

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

In collaboration with Sugat

Shepondra stew, white beans and roots

Recipe By: Orly Plai-Bornstein

20 minutes work
Four hours in total
Easy to prepare
4 diners

Israeli
fleshy
Beef
vegetables
Casserole dishes
Recipes to sit
meat
kosher

Family meal: Shepondra stew, beans and root vegetables (Photo: Afik Gabay)

Ingredients

- 1 kg gassado (shepondera) - cut into cubes
- 500 grams of white beans
- Fry olive oil
- 1 large onion - cut into cubes
- 1 carrot - cut into cubes
- 2-3 chopped celery stalks
- 1 celery root - cut into cubes
- 1 parsley root - cut into cubes
- 3 whole garlic cloves
- 1 kopsarsk tomato (small)
- 1 tablespoon paprika
- 1 teaspoon of cumin
- 1 tablespoon salt
- 2 cups chicken or water stock
For the conversion table, click here>

Preparation

How do you make a stew, white beans and roots?

1 Soak the beans in plenty of water for 12 hours during which time change water two to three times.
2 Preheat oven to 130 degrees.
3 Heat a little oil in a heavy saucepan and sear the meat in its own fat on a high flame for about a quarter of an hour until it is browned on all sides.
4 Add onions, carrots and celery to the pot and fry for about 5 minutes.
Add the garlic cloves and fry for another minute.
5 Add tomato paste, season and mix.
6 Drain the beans from the soaking liquid and add to the pot with the stock or water and bring to a boil.
7 Cover and put in the oven for 3-4 hours (it is also possible to cook overnight at 100 degrees) or continue to cook on the lowest heat until the meat and beans are very tender.
8 Recommended to serve with white rice.