Stewed Round of Beef
- Active Time 15m
- Total Time 1h 30m
All Spanish women cook round of beef; of that there can be no doubt. It is the first "proper" recipe young brides learn to cook to surprise the in-laws the first time they visit.
This recipe is always a good idea for a lunch out in the country and is also a good choice if you want to have something a bit special handy in the refrigerator, as it can be served with all sorts of garnishes and accompaniments.
- 2 pounds round roast beef
- 1/3 cup olive oil
- 2 medium-size onions, chopped
- 2 cloves garlic, peeled
- 2 medium-size carrots, scrubbed and sliced
- 2 small tomatoes, halved
- 1/4 cup cognac
- 1 2/3 cups water, approximately
- 2 bay leaves
- 1 small piece lemon zest
Tie up the beef with string and season. Heat the oil in a heatproof casserole and brown the meat on all sides over medium heat. Remove and set aside.
Fry the onions and garlic gently in the same oil, followed by the carrots and then the tomatoes.
Add the cognac, water, bay leaves and lemon zest, then put the meat back in. Add a little salt, cover and cook over low heat for 1-1 1/2 hours.
Put the sauce through a food mill or puree in the blender.
Carve the meat into slices and serve accompanied by the sauce.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
635 calories; 41g total fat; 144mg cholesterol; 94mg sodium; 13g carbohydrates; 3g fiber; 45g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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