Estofat de Vedella

Estofat de Vedella is a traditional Catalan beef stew, a comforting dish deeply rooted in the culinary history of Catalonia, Spain. The rich flavors of this stew come from slow-cooking beef with a harmonious blend of vegetables, wine, and aromatic herbs. Historically, this dish reflects the region's emphasis on utilizing locally available ingredients and the influence of Mediterranean cuisine. In Catalonia, every family has its own version of the stew, typically passed down through generations, making it as unique as the family preparing it.

Ingredients

• Beef - 1 kg, preferably chuck or brisket
• Olive Oil - 3 tablespoons
• Onions - 2 large, finely chopped
• Carrots - 2, sliced
• Celery - 2 stalks, sliced
• Garlic - 3 cloves, minced
• Tomatoes - 400g can, chopped
• Red Wine - 200 ml
• Beef Stock - 500 ml
• Bay Leaves - 2
• Thyme - 1 teaspoon, dried
• Salt - to taste
• Black Pepper - to taste
• Peas - 150g
• Potatoes - 3 medium, diced

Preparation

The preparation of Estofat de Vedella involves meticulous steps that ensure the infusion of flavors over a long cooking period. Before you start the cooking process, prepare all the ingredients by cleaning, chopping, and measuring each item. This will streamline the cooking process and help you manage time effectively.

Step 1: Preparing the Beef

Begin by cutting the beef into even-sized chunks. Ensure they are not too small, as they will shrink during cooking. Season generously with salt and black pepper. Coat the pieces lightly with flour for additional flavor and to aid thickening the sauce later on.

Step 2: Sauté Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat. Add the onions and cook until soft and translucent. This process should take about 5 minutes. Add the garlic and cook until fragrant, being cautious not to burn it.

Step 3: Brown the Beef

Push the aromatics to the sides of the pot and increase the heat to medium-high. Add the prepared beef in batches to avoid overcrowding, ensuring all sides are seared to a rich brown color. This searing process locks in the meat's juices and enhances the stew's depth of flavor. Once done, remove the beef and set it aside.

Step 4: Deglaze with Red Wine

Pour the red wine into the pot, using a wooden spatula to scrape any browned bits from the bottom. This step is essential as it gathers the concentrated essence of the caramelized onions and beef, infusing the dish with umami-rich notes.

Step 5: Build the Stew

Reduce the heat to medium and return the beef, along with any juices, to the pot. Add in the carrots, celery, tomatoes, bay leaves, and thyme. Stir to combine.

Step 6: Add Beef Stock

Pour in the beef stock. The liquid should not completely cover the contents, maintaining a balance between the solids and liquid. Bring the mix to a simmer.

Cooking Process

Cover the pot with a lid, reduce the heat to low, and let it simmer gently for about 2 to 3 hours, or until the beef is fork-tender. Stir occasionally to prevent any ingredients from sticking to the bottom. As the stew cooks, it will thicken slightly and develop its distinctive rich flavor.

Step 7: Add Potatoes

After the initial cooking time, add the diced potatoes. Continue to simmer for another 30 to 40 minutes or until the potatoes are soft and tender.

Step 8: Add Peas

Finally, add the peas and simmer for an additional 5 to 10 minutes, allowing them to warm through without becoming mushy.

Note on Cooking Time

For precise timing, you may want to make use of a cooking timer to track the cooking stages effectively.

How to Enjoy Estofat de Vedella

Now that your Estofat de Vedella is ready, it's time to enjoy this hearty dish. Serving suggestions include pairing it with a loaf of crusty bread to soak up the delicious sauce or alongside a simple green salad to balance the rich flavors. A glass of robust Spanish red wine, like Rioja, will complement the stew beautifully, enhancing the dining experience. Savor each bite and embrace the comfort of this traditional Catalan meal shared with loved ones around the table.

Estofat de Vedella can be stored in the refrigerator for a few days and tends to taste even better the next day as flavors continue to meld. Simply reheat gently on the stovetop before serving.