Beef Puchero Recipe

Beef Puchero Recipe

Ingredients : Serves 4

200 g/7 oz/1 small can of haricot (navy) beans, drained
1 carrot, diced
1/2 turnip, diced
2 onions, diced
2 tomatoes, skinned and diced
225 g/8 oz lean bacon, diced
900 ml/1.5 pts/3.75 cups Beef Stock

1 bouquet garni sachet
15 ml/1 tbsp oil
900 g/2 lb stewing beef, cut into 4 cm/1.5 in pieces
Salt and freshly ground black pepper

15 ml/1 tbsp plain (all-purpose) flour (optional)
15 g/0.5 oz/1 tbsp butter or margarine (optional)
Mashed potatoes, to serve

Method :

Place the beans, carrot, turnip, onions, tomatoes, bacon, stock and bouquet garni in a large saucepan. Bring to the boil, cover and simmer gently for about 2 hours to create a rich stock. Heat the oil in a separate pan and fry (saute) the meat until browned. Add the meat to the saucepan, season to taste, cover and simmer for a further 1 hour until the meat is tender. Remove the bouquet garni and adjust the seasoning if necessary. If the gravy is too thin, either remove the lid and boil until the sauce thickens a little, or mix the flour and butter or margarine to a paste, stir into the puchero and simmer, stirring, until thickened. Serve with mashed potatoes.

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