Simply
15 minutes cooking time + 35 minutes cooking time
For 4 persons
Ingredients
- For the stew
- White onion
1 - Core
1 - Beef
600 grams - Flour
2 tablespoons - White wine
100 ml (⅖ cup) - Tomato paste
1 heated tablespoon - Tomato sauce
6 tablespoons - Hot stock
450 ml (almost 2 cups) - Rosemary
multiple strands - Extra virgin olive oil.
- Salt
as much as necessary
– 1 kcal - Pepper
as much as necessary - For cornmeal
- Boiled maize meal
250 g - Water
750 ml (3 cups) - Salt
as much as necessary
– 1 kcal
Calories refer to 100 grams of the product.
Cornmeal is a Sunday meal of the highest quality, especially when it’s cold outside and you just want something warm, comforting and satisfying for your stomach and your senses. Our recipe is a clever version of the classic stew, as the meat is lightly seasoned with flour and then cooked in the pressure cooker; the time is shorter, but the taste remains exceptional and authentic. The secret lies in the correct dosage of the liquids, and once the lid is opened, the end result will be tender, juicy and truly flawless. And while the stew is cooking, make a soft bow with a strong tasting cornmeal base that fits perfectly with any stew. Follow our instructions and serve this dish as a main course or as a single meal at a family dinner or a festive meal with friends.
How to make a cornmeal stew
Peel the carrots and onions for the stew and cut them into small cubes (1).
Fry the vegetables with a little oil in the pressure cooker. Flower the meat lightly and put it in the pan (2).
Stir and fry the meat well (3).
After tanning, pour a glass of white wine (4) and let it evaporate on high heat.
Add the tomato puree (5) and then the tomato sauce.
Scent of rosemary (6), close the pressure cooker and cook on very low heat for about 30 minutes, starting with the whistle. When the stew is ready, turn off the heat and let the pan cool down, then expose the fire and season it with salt and pepper.
Meanwhile bring the water to the boil in a saucepan, add salt, sieve the corn flour (7) and boil, first stirring with a whisk and then with a wooden spoon. It’ll take about 10 minutes.
Divide the cornmeal into separate plates, spread it over the stew and serve warm (8).
How can I steal cornmeal?
The stew can be kept 1-2 days in the refrigerator in a special sealed container. If you have cooked a lot, you can also put it in the freezer and use it for 3-4 weeks.
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