How to cook a beef and vegetable stew in a Cocotte
Once a month, Lecuine.com organizes classes to promote knowledge among its customers and followers, and I'm the one who leads them. A couple of months ago, I talked about all the tricks for cooking a beef and vegetable stew in a Cocotte.
Ingredients · Servings 4
- 500 ml of naturally sparkling mineral water
- 800g of beef from a juicy cut
- Shall
- Pepper
- A pinch of flour
- 4 tablespoons of extra virgin olive oil
- 1 clove of garlic
- ½ leek
- 2 medium onions
- 2 ripe tomatoes
- 2 carrots
- 2 beautiful potatoes
- A few drops of vinegar
- 50g of white wine
- Water
- 1 bouquet garni
- 200g of mushrooms
- 2 leek leaves
- 1 sprig of parsley
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 celery leaf
- 1 bay leaf
Method · 1 h 5 min
- Pour the naturally sparkling mineral water into a bowl. Submerge the chopped meat in it and leave it for 1 hour. After that time, drain the meat and pat it dry with paper towels.
- Prepare your bouquet garni — or bouquet of aromatic herbs — by taking one or two leek leaves and placing inside them the herbs you like best: parsley, thyme, rosemary, celery, bay leaf... Tie it with a thick cotton thread, the kind used to truss meats, and set aside.
- Season the meat with salt and pepper and sprinkle some flour over it using a sieve while stirring.
- Pour the extra virgin olive oil into your Cocotte. When it's hot, add the meat, let it brown while stirring constantly, and when it's done, remove it to a plate.
- Add the finely chopped garlic, leek, and onions and sauté over low heat. Stir in the peeled and chopped tomato. Cook for a few minutes, stirring with a wooden spoon or silicone spatula to avoid scratching your Cocotte.
- Peel and chop the carrots and do the same with the potatoes. Add them to the cocotte along with a small spoonful of flour and stir well. Add a few drops of vinegar, the meat, the wine, and enough water to cover the ingredients, but not so much that they float. Add the bouquet garni. Let it simmer over medium heat.
- Add the chopped mushrooms about 10 minutes before the end of cooking. Let it cook for a few more minutes until the broth thickens, the meat is tender, and the vegetables, mushrooms, and potatoes are cooked through. This is the time to taste it and adjust the seasoning with salt.
