Beef stew

Ingredients

• 700 g of beef (or veal)
• 1 onion
• One tablespoon of flour
• Fresh julienne
• Half a bay leaf
• One bottle of aged wine
• 8 roasted almonds
• 1 carrot
• 2 medium-sized tomatoes
• 300 g of mushrooms
• Two generous cups of ossete, with oil paint
• 2 full tablespoons of flour
• water

Cut the meat into large pieces, about 12 in total, season them with salt, and then coat them in flour by rubbing them in hot oil. Once coated, place them in an earthenware pot.

Using the same oil used to fry the meat, sauté the chopped onion, the remaining mushrooms, the peeled and cleaned tomatoes, and a shallot with bay leaf, flour, and julienned vegetables. Add this sauce to the pot with the meat, and simmer with a splash of red wine and a little water. Simmer over low heat for about an hour, adding the sliced mushrooms and a mixture of the reserved mushrooms, toasted almonds, and julienned vegetables at this point. Mix with a little water or broth. Adjust the seasoning with salt and continue to cook for 30 to 35 minutes.

Serve the fricandó in the same pot, after removing the herb mixture. You can also prepare this dish in a slow cooker.

Category: Catalan Cuisine