00:00This beef stew has a trick that many grandmothers used to make the broth thicker and much more
00:06flavorful. Today, I'm gonna show it to you, so stay until the end. If your beef stew sometimes
00:13turns out bland or watery, you're probably making one of the three mistakes that I'm going to fix
00:19in this video. Today, we're going to do it right. A traditional beef stew, like the ones that used
00:25to be made at home with just four ingredients and a little patience, and of course, with three tricks
00:31that changed the result. Beef stew with potatoes, a real delight. Good morning, Ambiti, and this is
00:39La Cocina de la Abuela. You've asked for it, and here it is. Today, we're making one of those traditional
00:45dishes that, as soon as you smell it, you know you're going to eat well. A beef stew with potatoes,
00:51just like the ones grandmas used to make, with time, and above all, with love. Don't worry,
00:59because I'm going to show you the three tricks grandmas used to make it perfect. So, if you like
01:04hearty comfort food, stay until the end, because you're going to love this one. First ingredient,
01:11one kilo of beef for stewing. In my case, it's always chuck or shank, if I can. There are no
01:18strange
01:19secrets here, because usually good stews are made with three or four things done right. We start by
01:25seasoning the meat with salt and pepper, and right away, we move to a pot and heat up a good
01:31splash
01:31of olive oil. Now comes the first important trick. Sear the meat well. This might seem silly,
01:43but I assure you it completely changes the stew when that golden crust forms. You see? Right there.
01:50That's when the flavor of the stew starts to appear. We take it out and set it aside.
01:59Once the meat is removed and in the same pot, with the same oil, we start the sofrito. We add
02:06onion,
02:07pepper, and garlic. This is a key step, because this is where the flavor of the stew is built. In
02:13this
02:13case for me, perfection is a medium onion, a medium pepper, and two cloves of garlic. I like red pepper,
02:21but green works too. It's up to you. A pinch of salt, so it sweats and cooks faster. And now
02:29a sofrito is
02:30underway. An ingredient that will elevate it. Tomato sauce. Three tablespoons are enough, so in it goes.
02:40One. Two. And three tablespoons. Here I go. A good stir.
02:5060 seconds to let it reduce a bit, and this is ready. Next ingredient, super flavor, with a teaspoon of
02:58paprika. In it goes. You can use sweet or spicy paprika, whichever you want. I use the sweet one. Give
03:06it a
03:06stir. 15 seconds, low heat, and you've got it. Here comes the second trick. Paprika is added on low
03:13heat, because if it burns, it makes the whole stew taste bitter. Next ingredient, a small glass of white
03:22wine. I like it to have a bit of sweetness, but you can use whichever one you want. Even without
03:29brandy,
03:29or by switching to red wine, you can end up with an amazing dish. We add our splash of white
03:36wine.
03:37Let the alcohol evaporate over medium heat for about five minutes. And there's no rush here,
03:44because good stews are made slowly. No need to watch the clock. We add the meat back into the pot.
03:53We stir so the flavors blend together, giving us an amazing stew as a result.
04:02And we cover it with water or broth. We're also going to add an aromatic touch and flavor with a
04:15bay leaf.
04:18We cook for 60 minutes on medium heat, and then we'll be back.
04:25Now it's time for the most important part of stews.
04:29Thyme and medium heat. When the meat starts to get tender,
04:33that's when we have to add the potatoes. So we have to wait a little bit.
04:39Perfect time to peel, wash, and break the potatoes. Notice that we're not cutting them,
04:43we're breaking them. That way they release the starch and the broth gets thicker and tastier.
04:57And this is the third trick from grandmothers. This way they release more starch and your stew
05:04broth gets thicker without needing to add flour or anything like that.
05:11To make this stew to my liking, I use three or four potatoes, which is about 400 grams of potatoes.
05:19After the first 60 minutes of stewing, it's time to add the potatoes in. We're also going to add salt.
05:28Salt to taste, since the potatoes don't have any. We're going to give it a good stir so that all
05:34the
05:34potatoes are submerged in our meat broth. Here I go. See? We've got it. And now we'll cook for 25
05:42minutes
05:43on medium heat because the potatoes are in charge and in 25 minutes they'll be more than ready.
05:50After 25 minutes your stew will look like this. It looks amazing. You can already tell the potatoes
05:58potatoes are going to be soft just by looking at them. So all you need to do is let it
06:03rest for two minutes
06:04so the flavors can come together and it'll be even more amazing. And that's it. Let's eat. There you have
06:13it. An incredible stew. I like to add some aromatic herbs to give it a spectacular finishing touch.
06:20You can add them if you want, but you don't have to beef stew. Made with the three grandma tricks,
06:30with the result as spectacular as what you see here. Look! Aerial shot! How wonderful! You have to make
06:39this recipe! Raz, your success is guaranteed. You see, it's been super easy and I'm about to plate it up
06:49right away. Here I go. And I serve a nice hearty portion just the way I like it. With potatoes,
06:57with meat, with sauce, with the thick broth, with all the flavor. Look! There you have the final result!
07:07Absolutely wonderful! A big plate of beef with potatoes that will make all your guests roar with applause.
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