Unlock the secret to perfectly tender beef stew

Why does beef stew have such a bad reputation? It's often associated with needing several hours to be ready. This happens because we usually choose the wrong part of the meat, which requires long braising to become tender. But beef can become tender much more quickly and literally melt in your mouth.

Stew is a pretty hearty but very filling dish that we usually enjoy in the fall and winter. A small portion of stew with side dishes satisfies for many hours. Preparing this dish doesn't require special culinary skills. All ingredients are tossed into one pot and braised over low heat for several hours. However, choosing the meat is crucial.

Not all beef is equal, and its different parts are suitable for various dishes. For stew, meat from the crosscut is recommended. It should first be lightly sautéed, which enriches the flavor and then braised. After an hour and a half, the beef becomes perfectly tender. After two hours, it melts in your mouth. The meat is tender and light because it's not fatty.

Ingredients:                              

• 2 pounds of crosscut beef
• 1 tablespoon of granulated garlic
• 1 tablespoon of smoked paprika
• 1 tablespoon of sweet paprika
• 1 pound of mushrooms
• 1 red bell pepper
• 1 onion
• 3 cloves of garlic
• Lard for frying (can be replaced with oil or olive oil)
• 1 bay leaf
• 3 allspice berries
• 3 tablespoons of tomato paste
• 2 cups of broth
• Caraway seeds
• Salt
• Pepper

Preparation:          

1. Wash and dry the meat, then cut it into large cubes. Sprinkle the meat with granulated garlic, paprika powders, and pepper.
2. Wash, dry, and slice the mushrooms. Do the same with the bell pepper. Peel the onion and chop it into small cubes.
3. In a pot, add the lard along with allspice, bay leaf, and caraway seeds. Wait until the fat melts completely.
4. When the fat melts, add the meat and brown it on all sides.
5. Remove the browned meat from the pot. Use the remaining fat to fry the onion. When it becomes translucent, add the bell pepper, mushrooms, and tomato paste. Sauté everything for 3 minutes, then pour in the broth and add the meat back to the pot.
6. Braise the stew over low heat for about 2 hours until the meat becomes tender. Towards the end of cooking, add the chopped pickles to the stew. Serve with potatoes, groats, or potato pancakes.