Today I made the quick stew with potatoes. Quick because this stew really doesn’t require long cooking times. However, the key thing is to buy very tender meat. And for this, you need to rely on and trust your butcher. I chose beef, but I assure you that it’s also delightful with goat meat. You might be interested in;
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Pressure cooker, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs beef
- 1.3 lbs potatoes
- 1 glass wine
- 2 leaves bay leaves
- 2 leaves sage
- to taste dried oregano
- 1 dried tomato
- to taste thyme
- to taste olive oil
- 2 cloves minced garlic
- 1 bunch chopped parsley
Tools
- Saucepan
- Ladle
Steps
Brown the meat, for about 10 minutes, in cubes with the oil and spices with the herbs. Cut the dried tomato into very small pieces.
Deglaze with the wine and continue cooking for at least 40 minutes. Stir occasionally and if needed add some more wine or broth.
Taste the meat, if it’s almost cooked add the cleaned and diced potatoes. Stir and continue cooking for another 10/15 minutes.
Serve hot accompanied with plenty of bread.
