Beef stew
Time: 2 stunden
Difficulty: Media
1 / 2 Kg of 2º cow meat, 300 gr of camverado ham, it should have quite bacon, 50 gr of very fresh pork butter, 4 ripe tomatoes, 2 garlic teeth, 2 medium onions, 1 glass of dry white wine, 1 teaspoon brandy, 600 gr of potatoes, 200 gr of fresh peas, salt, pepper, thyme, 1 leaf of laurel, 5 / 4 litre of meat broth.
Preparation
Ask in the butcher's shop to break the meat into dice. Peel and finely bite the onion and garlic. Chop the ham. Peel and cut, in pieces not too large, tomatoes and potatoes. Put the oil and butter to heat in a saucepan. When they are hot, rehome in this fat the onion and garlic, making sure they are not golden. When the onion is clear, add ham and meat. Skip it and add tomatoes, peas, laurel and thyme. The whole thing is sauté with a little more, and the wine, brandy and broth are added. Sprinkle and let it boil about 80 minutes before adding the potatoes. The salt point is tested and rectified if necessary. It is allowed to cook 30 more minutes, until the broth has been halved. It is served very hot in mud casserole.
