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Preparation time
25 minutes
Total time:
3 hours 25 minutes
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Ingredients
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675 g (1½ lb.) beef stewing cubes
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To taste, salt and pepper
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45 mL (3 tbsp.) olive oil
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4 cloves of garlic, finely chopped
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1 large Spanish onion, cut into strips
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1 pinch saffron
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250 mL (1 cup) chicken broth
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5 mL (1 tsp.) mild smoked Spanish paprika
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5 mL (1 tsp.) fennel seed, crushed
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1 bottle (690 mL) passata (pureed tomatoes)
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500 mL (2 cups) largely diced butternut squash
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500 mL (2 cups) largely diced eggplant
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1 sweet yellow pepper, cut into strips
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1 can (540 mL) white beans (large), rinsed and drained
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To taste, coarsely chopped parsley
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Directions
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Season beef cubes to taste with salt and pepper.
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In large Dutch oven, heat 30 mL (2 tbsp.) olive oil over medium-high heat and fry beef cubes until nicely browned on all sides.
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Reduce heat to medium; add remaining oil and fry garlic and onion until onion is translucent.
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Soften saffron in a bit of hot water.
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Add broth, saffron, paprika, and fennel seed, and mix well.
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Add the passata, season with salt and pepper, bring to a boil, cover, and cook at a low boil for 2 hours.
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Add squash, cover, and continue cooking for 30 minutes.
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Add the eggplant, sweet pepper, beans, and continue cooking for about 30 minutes, until vegetables and meat are tender.
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Adjust seasoning as needed; serve stew piping hot. Sprinkle with parsley and accompany with white rice.
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