4 Serves
137 Mins
Clean the beef stew meat by removing excess fat or veins, then cut into uniform 3 cm cubes. In a bowl, toss the meat with mustard and spices, then cover and refrigerate for one hour.
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NicaraguanVitamin E
2 mg / 15 mgVitamin K
413 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
167 µg / 400 µgCalcium
297 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
114 mg / 420 mgPhosphorus
311 mg / 1,250 mgPotassium
1231 mg / 4,700 mgSodium
2480 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
9 g / 28 gSugar
11 g / 50 gSaturated Fat
12 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Heat one tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Sear the marinated meat on all sides until browned, then remove and set aside on a plate.
In the same pot, add another tablespoon of oil. Finely dice the onions and shred the carrots using a grater. Sauté the vegetables over low heat for 15 minutes, adding a pinch of salt to help them soften.
Return the browned meat to the pot. Add the bay leaves and minced garlic. Pour in the wine and simmer for 10 minutes to allow the alcohol to evaporate.
Add two-thirds of the required beef stock to the pot. Cover and cook over low heat for one hour, stirring occasionally.
Pour in the remaining stock and continue to cook for another 45 minutes until the meat is fork-tender.
Allow the stew to cool slightly. Serve garnished with freshly chopped parsley and slices of fresh hot pepper, accompanied by fresh bread and a side salad.
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Spanish