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Braised Beef Stew

This is the kind of dish you crave when winter really settles in — a proper braised beef stew that fills the house with the most wonderful smells. Ingredients For 6 people 1.5 kg stewing beef, cut into cubes. 150 g salt pork, cut into 2 thick slices. 1 large onion or 2 medium ones. 4 garlic cloves. 250 ml good quality red wine. 250 ml beef stock. 1 tablespoon tomato sofregit. 3 tablespoons flour. 18 small pearl onions. 50 ml red wine for cooking the onions. 500 g mushrooms. 50 g butter. Olive oil. Salt. 50 g sugar. Boiled rice to serve alongside.     Method Trim any rind from the salt pork and cut it into 2 or 3 pieces. Put it in your casserole with just a few drops of oil over medium heat, and let it render its fat. Remove the salt pork and set aside. In the fat it's left behind, brown the beef — but don't crowd the pot. Do it in two or three batches so you don't drop the temperature too much, which would make the meat release its ju...

Braised Artichokes



ingredients

for 4 people
  • 12 fresh artichokes
  • a handful of parsley
  • 1/2 leek
  • two spring onions
  • 180g tomato sofregit
  • 120cc dry white wine
  • vegetable broth
  • salt
  • lots of black pepper
  • extra virgin olive oil

preparation

Clean the artichokes, quarter them, and drop them straight into a bowl of cold water with a good handful of parsley thrown in. This keeps them from turning that awful brown color while you work.
Now peel the onions and leek, slice them into rounds...
Get a deep pan going with 4 or 5 spoonfuls of oil, and soften the onion and leek in there until they start going translucent.
Pour in the wine and let the alcohol cook off. Then add the artichoke pieces along with the tomato sofregit, season with salt and plenty of pepper, and let everything simmer gently until the artichokes are properly tender.
If things start looking a bit dry, just add a splash of vegetable broth to loosen it up.
Right before you take it off the heat, stir in the chopped parsley and taste for seasoning.

Enjoy!
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