Slightly spicy and terribly greedy, this spicy beef stew is a real treat.
Ingredients for 4 persons:
- 2 onions
- 3 cloves ofgarlic
- 1.4 kg of beef (scoter)
- 25 g half-salted butter
- 1 tbsp. tablespoon of sesame oil
- 1 tbsp. coffee green chilli paste
- 5 cl of soya sauce
- 40 cl of water
- 1 pistil of saffron
- 300 g of carrots
- 1 tbsp. tablespoon golden sesame seeds
Spicy beef stew
- Peel, wash and slice onions.
- Peel and chop the garlic.
- Cut the meat in large dice.
- In a frying pan, melt the butter, put the meat in, fry it for 4 minutes on each side. Remove and keep warm. In this same sauté pan, instead of the meat, place the onions, cook for 2 minutes and replace the meat. Rid the onions.
- Add oil, heat, add chilli paste, soy sauce and chopped garlic. Cook for 5 minutes over low heat. Pour the water and saffron. Add meat and onions. Cook 2h30.
- Meanwhile, peel and wash the carrots, cut into pieces and add to the contents of the casserole after 2 hours of cooking.
- Continue cooking for 30 minutes and add the golden sesame. Check the seasoning and serve with rice.
Learn more about the scoter
Part of the ox located on the forelimb of the animal from which it is necessary to distinguish:
- steak scoters, dark and rather lean red meat, separated in two by a central nerve, which is eaten in steaks, chopped steaks, roasting slices, kebabs, etc.,
- the braising scoter, used for stews, stews, mince Parmentier...
Cellar side, wine to accompany the beef stew:
At once melting, mellow, fleshy and slightly fibrous, scoter is an interesting piece in beef in terms of texture. In terms of taste, the sweetness of onions comes in light against the hot and spicy style of pepper and garlic in this dish with a strong character.
The power will be appropriate in the wines that we choose, while avoiding the tannic wines. We prefer a wine with a warm dimension, such as a Chateauneuf du Pape, whose roundness and sweetness temper a possible aggressiveness of the stew. A claret Bordeaux, dense and fleshy rosé will play, as for him, a partition more in contrast by its aromatic and gustative freshness.
Recipe: A. Beauvais, Photo: F. Hamel