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Tocăniță de Vită cu Legume
A hearty and comforting Romanian beef stew, slow-cooked with root vegetables and seasoned with paprika and bay leaves. This dish is a staple in Romanian homes, perfect for a chilly evening.
🧂 Ainekset
- 1 kg Beef stew meat(cut into bite-sized pieces)
- 2 tbsp Vegetable oil
- 2 medium Large onions(finely chopped)
- 4 cloves Garlic cloves(minced)
- 2 medium Carrots(peeled and sliced into rounds)
- 3 medium Potatoes(peeled and diced)
- 2 tbsp Tomato paste
- 1 tsp Sweet paprika
- 2 leaves Bay leaves
- to taste Salt
- to taste Black pepper(freshly ground)
- 4 cups Beef or vegetable broth
- for garnish Fresh parsley(chopped)
👨🍳 Ohjeet
- 1
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef pieces and brown them on all sides. You may need to do this in batches to avoid overcrowding the pot. Once browned, transfer the beef to a plate and set it aside.
- 2
In the same pot, add the chopped onion and sauté until it becomes translucent and fragrant, about 2-3 minutes. Add the minced garlic and sauté for an additional 1 minute, taking care not to burn the garlic.
- 3
Return the browned beef to the pot and stir to combine with the onions and garlic. Stir in the tomato paste and sweet paprika, coating the meat evenly with the flavors.
- 4
Add the sliced carrots, diced potatoes, bay leaves, salt, and pepper to the pot. Mix everything together to distribute the ingredients evenly.
- 5
Pour in the beef or vegetable broth, ensuring that the ingredients are mostly submerged. Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the potatoes and carrots are cooked through. Stir occasionally and add more broth if the stew becomes too dry.
- 6
Once the stew is cooked and the flavors have melded together, remove the bay leaves. Serve the traditional Romanian beef stew hot, garnished with fresh parsley if desired.
💡 Ammattilaisvinkit
- ✓For a richer flavor, use beef broth instead of vegetable broth.
- ✓If you prefer a thicker stew, you can mix a tablespoon of flour with a little cold water and stir it into the stew during the last 15 minutes of cooking.
- ✓This stew can be made ahead of time and reheats well, making the flavors even more developed.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add other root vegetables like parsnips or celery root.
- For a touch of acidity, add a splash of red wine vinegar in the last 30 minutes of cooking.
- Serve with a side of mămăligă (polenta) for an authentic Romanian experience.