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Gemma’s estofat, Catalan veal stew with artichokes and cognac

Gemma’s estofat, Catalan veal stew with artichokes and cognac

Main dishes

A classic Catalan stew: tender beef cubes browned with garlic, simmered for half an hour with artichoke hearts, water, and a splash of cognac.

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Recipe from Josep Xicota, Xavier Dengra, CommonsDelinker, adapted by Recette de cuisine · · updated on

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“Estofat de la Gemma,” or Gemma’s stew, is a traditional Catalan family recipe. The addition of cognac and globe artichokes gives this slow-cooked veal a short, flavorful sauce, ready in just under an hour.

Ingredients and directions

  • Prep time20 min
  • Cook time40 min
  • Total1 hr
  • DifficultyEasy
  • Cooking methodnibbled
  • Gluten-free

Ingredients

4 people
  • $1.37
  • $0.03
  • $0.59
  • $3.67

Directions

  1. Heat the oil in a saucepan and sauté the finely chopped garlic until golden brown.
  2. Add the beef cubes, season with salt, and brown them.
  3. Prepare the globe artichokes, cut them into quarters, and add them to the browned meat. ≈ 8 min
  4. Pour the water and cognac, adjust the seasoning, cover, and let it simmer for about 30 minutes over medium heat.
  5. Keep an eye on the cooking: if the stew becomes dry, add a little water and cognac. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 800 g of beef, cut into cubes
  • 6 globe artichokes
  • 1 bunch of garlic (garlic nouveau)
  • 4 garden apples
  • salt
  • olive oil
  • ½ glass of water
  • ½ glass of cognac

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