If your husband usually eats in silence, leaves half on the plate, or prefers ready-made food, then you simply did not really cook the stew. Conventional recipes yield dry meat and a watery sauce. But real stew is tenderness, depth of taste and aroma that makes you want to eat it even without bread.
Ingredients:
Beef – 600 g
Onions – 2 pcs.
Carrots – 2 large
Pitted prunes – 8–10 pcs.
Tomato paste – 2 tbsp. spoons
Sweet paprika – 1 teaspoon
Garlic – 3 cloves
Bay leaf – 2 pcs.
Salt, black pepper – to taste
Water – 300 ml
How to cook:
- Cut the meat into cubes, dry and lightly fry in a frying pan until golden brown. Transfer to a saucepan.
- In the same fat, fry finely chopped onion until golden, add grated carrots, fry for 5 minutes.
- Add tomato paste and paprika, heat for 1 minute.
- Place the vegetables with the meat and add hot water until it lightly covers the contents.
- Add whole prunes, bay leaves, salt and pepper.
- Simmer under the lid on the lowest heat for 1.5 hours, do not stir, do not watch, trust the process.
- Add chopped garlic 5 minutes before the end.
- Let it brew for 20 minutes. The sauce will thicken and the meat will become so tender that it will “melt.”
Bon appetit!
