At La Tienda de Sami we show you how to make this delicious dish.
Meat marinated and stewed in red wine
It can also be served in a deep dish with mashed potatoes or with fried potatoes.
1 ½ kg of beef in chunks (topside and flank).
1 large onion
1 large carrot
½ litre of red rioja crianza wine SEÑORIO DE LAS VENTAS
2 bay leaves
½ glass (of wine) of a good vinegar
1 bunch of parsley, 1 clove of garlic and a few sprigs of thyme
150 gr. of streaky bacon in slices
½ litre of hot water
Cut the meat into pieces of 3 to 4 cm. On each side.
Put the pieces of meat in a deep earthenware casserole, cut ½ onion into about 3 large pieces (after peeling), the peeled and thickly sliced carrot, the 2 bay leaves, the bouquet garni, salt and a little pepper.
Then add ½ litre of red wine and the vinegar.
Cover with a lid and leave for 6 to 10 hours in a cool place (but not in the fridge), moving the pieces from time to time so that they all soak well.
When the stew is ready, drain the pieces of meat well on a plate.
Put the oil and the bacon in a saucepan; when they are hot, add the other ½ onion, chopped, until it is well browned.
Then add the pieces of meat and fry them for about 10 minutes, stirring them well with a skimmer so that they are all well fried.
Add the marinade (wine, onion, bay leaf, etc.) and, with the pan uncovered, allow the stock to reduce by half.
Then add ½ litre of hot water and cover with a lid, leaving it to simmer for 2 to 3 hours, depending on the type of meat.
Our mouths are already watering at the thought of it!