Sephardic beef stew

The Christmas dates are approaching and in Cooking Recipes we get down to work to show you different proposals with which to complete your party menu. The Sephardic stew it may be one of them; It has a combination of incredible sweet / salty flavors and a toasted color that makes it very attractive.

You should not be scared by the long list of ingredients in this meat stew; its preparation is simple. One of the advantages of preparing this dish for Christmas is the possibility of leaving it done the night before, it wins with rest! So you can spend the morning enjoying with your guests without worrying about anything else. An advice? Buy more bread; the sauce is enough.

Ingredients

• 1 kg of beef cut into cubes
• 3 steps
• 300 g of onions
• 3 peeled garlic cloves
• 2 teaspoons of sweet paprika
• 1/2 teaspoon of hot paprika
• 1/2 teaspoon of pepper
• 1/4 teaspoon ground cloves
• 1 glass of dry red wine
• 1 cup of beef broth
• 1 cinnamon stick
• 2 Bay leaves
• 1 heaping tablespoon honey
• 2 cups of tomato sauce
• Olive oil
• Sal Island

Crafting

We season the meat and we seal it in a saucepan with hot oil, over medium-high heat. We take out and reserve.

We cut the vegetables and we poach them in the same fat as the meat.

When the vegetables are tender, add the paprika and cook the mixture for another 2-3 minutes. Finally, add the ground pepper and cloves and cook for another minute.

Add the cup of broth and deglaze the bottom. At this point we can choose or not mash the sauce.

Then we incorporate the rest of the ingredients: the cinnamon stick, bay leaves, honey, tomato sauce and red wine. Everything is removed.

Put the reserved meat and sauce together in the casserole, cover it well and cook very slow fire about two hours, until the meat is tender. If necessary, add more broth to obtain the desired consistency.

Once done, we rectify the salt, We give it one last boil and serve.

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