More snow this weekend, more short-lived Winter Wonderland, so another wintry recipe for whoever stayed indoors. In the recently quoted Leviathan of a cookbook, French cooking by Françoise Bernard, I was taken with this Catalan stew which oddly uses steak meat. Let's see how that turns out.
Steak in Stew, Catalan style
Serves 4
4 round pieces of beef (one per person)
4 carrots
2 onions
800 g potatoes
2 tablespoons olive oil
30 g butter
20 cl dry white wine (1 glass)
2 tablespoons tomato puree
1 bouquet garni (herbs: bay leaf, thyme)
salt, pepper
Cut carrots and onions in slices. Peel potatoes and cut in slices of 1 cm.
Fry the beef in a pan in very hot oil until browned on both sides.
Transfer the meat to a stewing pot with the carrots, onions, potatoes and the butter. Stew for a few minutes over low heat, then add the wine, tomato puree, herbs, salt and pepper. Put the lid on and let stew for 1 hour and 30 minutes.
Notes: Great dish for leftovers, with smells redolent somehow of the simple cooking seen at my grandmother's. The tomato is a great little tastemaker here.
Beware: on account of the potatoes added raw, this dish needs as long to stew.
It wasn't specified what part of beef to use, so I used steak meat. Puzzling!
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