Slightly spicy and terribly delicious, this spicy beef stew is a real treat.
Ingredients for 4 persons :
- 2 onions
- 3 podsgarlic
- 1.4 kg of beef (scoter)
- 25 g semi-salted butter
- 1 tsp. sesame oil
- 1 tsp. 1 teaspoon green chili paste
- 5 cl of soya sauce
- 40 cl of water
- 1 pistil of saffron
- 300 g of carrots
- 1 tsp. golden sesame seeds
Spicy Beef Stew
- Peel, wash and mince the onions.
- Peel and chop the garlic.
- Cut the meat into large cubes.
- In a sauté pan, melt the butter, place the meat in it, brown it for 4 minutes on each side. Remove and keep warm. In the same sauté pan, instead of the meat, place the onions, cook for 2 minutes and replace the meat. Remove the onions.
- Pour in the oil, heat, add the chili paste, soy sauce and chopped garlic. Cook for 5 minutes over low heat. Pour in the water and saffron. Add the meat and onions. Cook for 2h30.
- During this time, peel and wash the carrots, cut them into pieces and add them to the contents of the casserole dish 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 beef located on the forelimb of the animal which must be distinguished:
- the steak scoter, dark red meat and fairly lean, separated in two by a central nerve, which is eaten in steaks, minced steaks, roasting slices, skewers, etc.,
- the braising scoter, used for stews, stews, Parmentier mince ...
On the cellar side, wine to accompany the beef stew
At the same time melting, soft, fleshy and slightly fibrous, the scoter is an interesting piece in the beef in terms of texture. In terms of taste, the sweetness of onions is a slight counterpoint to the hot and tangy style that chilli and garlic bring to this dish with a strong character.
Power will therefore be essential in the wines that you choose, while avoiding tannic wines. We prefer a wine with a warm dimension, such as a Châteauneuf du Pape, whose roundness and sweetness will temper any possible aggressiveness of the stew. A Bordeaux clairet, dense and fleshy rosé will play, for its part, a more contrasting score with its aromatic and taste freshness.
Recipe: A. Beauvais, Photo: F. Hamel