Tag: Stew

Super clever stew: the secret of the lid to make super tender meat that melts in your mouth in a very short time – Gordon Ramsay’s version

Quick meat and vegetable stew is simple. Do you want stew but don’t have the time to wait for long hours of cooking and preparation? We have the recipe for you with tips for cooking a vegetable stew, so good that it melts in your mouth, in half the expected time and without much culinary effort. So let’s see the recipe:

Stew with vegetables

Ingredients:

550g of beef
500g of tomatoes cut in half
3 potatoes cut into slices
2 cloves of garlic minced
2 teaspoons of paprika
1 leek cut into slices
1 carrot cut into pieces
1 celery diced
1 spring onion cut into small pieces
1 red pepper diced
1 fresh red chili pepper cut into pieces
olive oil to taste
chopped parsley to taste
dill to taste
pepper as needed
Salt to taste

Method:

To prepare the stew with vegetables we start by preparing all the ingredients, then clean them carrots, potatoes and spring onion and cut them into pieces. Also cut into pieces the pepper, the celery, the tomatoes and also peel the garlic. Now all the ingredients are ready and you can start cooking. To start, pour the oil into a non-stick pan, insert the meat, brown it, add the chilli pepper, leek and paprika, then continue cooking for about twenty minutes so that the meat browns well together with the herbs. If you don’t like spicy you can leave out the chili pepper and use sweet paprika, it will still be delicious.

Once the necessary time has passed, transfer the meat to a baking tray (even better if it is a clay pot). In the meantime, add the pepper, celery, carrot, potatoes, tomatoes, garlic, spring onion, parsley and finally season with salt and pepper. Close with a lid and cook in the preheated oven for 55 minutes at a temperature of 180°C, at the end mix and serve. Enjoy your meal!

Sichuan pork and mushroom stew – Gordon Ramsay’s version

One pork and mushroom stew tender and tasty, made even more special by the Sichuan pepper and the Chinese 5-spice mix.

The meat of this mushroom and pork stew, shoulder or loin, is marinated for 8 hours with a mixture of spices and sauces and cooked for 3 hours, over a very low heat. A recipe that requires preparation time and patience, but which will reward you in taste and aroma.

A unique dish that I can easily include in the list of my favorite autumn comfort foods. A recipe full of nuances and contrasts, consistencies, flavors and temperatures. That here you can find the beef version.

The 5 Chinese spices for my pork and mushroom stew

I wanted to use a mixture of spices typical of China and in particular of the Sichuan, or Szechuan, region in southwestern China, from which the famous pepper takes its name.

In reality it is a false pepper, obtained from red berries which, once ripe and dried, open, revealing a small internal seed. The flavor is slightly spicy and pungent, but above all citrus.

Sichuan pepper is one of the protagonists of the 5 spice mix, together with fennel seeds, which give an almost licorice aftertaste, a pinch of cinnamon, to make the mixture warmer and “rounder”, star anise and cloves, often used for marinating the tastiest meats.

My secret ingredient

To make this Cantonese pork stew even more special, I highlighted the presence of mushrooms in the broth too, using the Granular Bauer Porcini Mushroomsa natural and quality product, without added monosodium glutamate.

Lentil And Potato Stew Recipe – Gordon Ramsay’s version

<! –->

Difficulty
Low
Cost
Medium
Portions
5
Cooking
90 minutes
Preparation
10 minutes

Unique and delicious dish that my Ecuadorian grandmother used to prepare frequently and which she jokingly baptized with the name lenatejas rellenas (stuffed lentils). Obviously, given the origins of the dish, spices could not be missing, which make this dish even richer in taste!

INGREDIENTS

700 gr Bocconcini of beef

150 gr Mixed for sautéing

2 tablespoons Tomato paste

2 Bay leaves

1 kg Potatoes

q.b. Chopped parsley

half a teaspoon Cumin

half a teaspoon Sweet paprika

a pinch Chilli

q.b. salt

q.b. Extra virgin olive oil

water

350 gr Lentils

METHOD

To prepare it stew with lentils and potatoes, we begin to fry carrots, celery and onion in a saucepan with a little extra virgin olive oil.

Let's wait a few minutes and add the beef.

Let the meat brown evenly over high heat and season with salt and pepper. We combine the tomato paste and some water (enough to cover the meat). Let's flavor with paprika, chilli and cumin and we count 15 minutes from boiling.

After this time, add 2 bay leaves and the lentils. We continue cooking for another 10 minutes over medium heat.

Finally, add the previously washed and cut potatoes and cook until they are well cooked.

When cooked, season with chopped parsley and serve hot.

CHEF'S ADVICE

As an alternative to beef, pork can be used. The dish is already quite rich but if we prefer it, we can accompany the stew with slices of homemade bread

About the author

Rosa Maria Vergara

Hi my name is Rosa I am originally from Ecuador I have been in Italy for 20 years I have been living in Trieste for a year … I would like to share with you some recipes from my country and also some recipes that I learned by turning around in Italy …