Mediterranean beef stew (photo: photography: Amir Menachem, styling: Yael Magen)
When there's a storm, sometimes it's cause for a party and you can pull out the cauldron just like that, in the middle of the week.
And when you put tomatoes, garlic and hot pepper in it, we already know it's going to be a particularly tasty start.
What is missing are cuts of beef, preferably cuts that are suitable for long cooking such as shoulder, muscle or ribs and a little patience.
Cook on low heat or put in the oven on low heat, for at least two hours, until the meat is soft and tender and the whole house is filled with an intoxicating smell.
Serve with white rice.
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Beef shoulder in red Mediterranean sauce (Photo: Photography: Amir Menachem, Styling: Yael Magen)
Ingredients
¼ cup olive oil
1 green hot pepper cut into rings
2 diced onions
1 kg of beef shoulder cut into medium cubes
6 garlic cloves, peeled and sliced
3 tomato squash
7 tomatoes cut into large cubes
1 teaspoon cumin
1 teaspoon ground black pepper
1 teaspoon of salt
1 heaping tablespoon of paprika
5 cups of boiling water
To submit:
½ chopped cilantro
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Preparation
How do you make Mediterranean beef stew?
1 In a deep pot, heat the oil and fry the onion for about 3 minutes.
2 Add the pieces of meat to the pot and sear them well on all sides.
3 Add the hot pepper and garlic and fry lightly.
4. Add the spices and the tomato paste, fry a little and then add the tomatoes as well.
mix well.
5 Pour the water into a pot and bring to a boil.
Put the pot on a low heat, close the lid and cook for about two hours on low heat until the meat is soft.
If necessary, add water during cooking.
Alternatively, after boiling, you can transfer the covered pot to an oven preheated to 150 degrees.
6 At the end of cooking, add the chopped cilantro, close and cook for another 5 minutes.
7 It is recommended to serve next to rice.
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