Rossa d'Andorra

Introduction to Rossa d'Andorra

Rossa d'Andorra is a traditional dish that hails from the vibrant region of Andorra, nestled in the majestic Pyrenees mountains between France and Spain. This dish is renowned for its rich, hearty flavors that combine elements of both Spanish and French culinary traditions. Known for its robust composition, this dish typically features slow-cooked meats with an array of vegetables and spices that are emblematic of the region's diverse culture and history.

The name "Rossa" in Catalan, the official language of Andorra, suggests a "red" sauce or dish, a fitting description for the vibrant tomato base that characterizes the meal. Over the years, this dish has evolved, celebrating local produce and the influence of neighboring cuisines, making it a staple in Andorra's gastronomy.

Ingredients

• Beef - 1 kg, cubed
• Tomato paste - 100g
• Red wine - 250 ml
• Carrots - 3 large, chopped
• Onions - 2 medium, diced
• Garlic - 4 cloves, minced
• Olive oil - 3 tablespoons
• Thyme - 1 teaspoon
• Rosemary - 1 teaspoon
• Bay leaf - 2 leaves
• Beef stock - 500 ml
• Potatoes - 4 large, peeled and quartered
• Salt - to taste
• Black pepper - to taste

Preparation Steps

Step 1: Preparing the Ingredients

1. Begin by preparing your vegetables. Peel the potatoes and carrots and chop them into bite-sized pieces. Dice the onions and mince the garlic.
2. Cut the beef into even cubes, this will ensure a uniform cooking time.

Step 2: Browning the Beef

1. Heat the olive oil in a large pan over medium-high heat.
2. Add the beef cubes and brown them on all sides to seal in the juices. This should take about 5-7 minutes.

Step 3: Sautéing the Vegetables

1. Once the beef is browned, remove it from the pan and set it aside.
2. In the same pan, add a bit more olive oil if needed and sauté the diced onions and garlic until they are translucent and fragrant.
3. Add the chopped carrots and potatoes. Cook these for about 5 minutes.

Step 4: Building the Stew

1. Return the browned beef to the pan with the vegetables.
2. Pour in the red wine and let it simmer for a few minutes until the alcohol evaporates and the flavors meld.
3. Add the tomato paste and stir well to combine everything.
4. Add the beef stock, thyme, rosemary, and bay leaves. Season the mixture with salt and black pepper to taste.

Step 5: Simmering

1. Reduce the heat to low, cover, and let the stew simmer for approximately 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.

Serving Suggestions

The Rossa d'Andorra is best enjoyed with a side of crusty bread or over a bed of fluffy white rice, which helps soak up the rich, flavorful sauce. Pair the dish with a glass of your favorite red wine to heighten the dining experience. This hearty dish is perfect for family gatherings or cozy dinners during colder months. Its robust flavors are sure to warm your hearts and bellies, bringing a little taste of Andorra to your home.

For an authentic touch, serve with a simple green salad dressed with olive oil and vinegar to balance the richness of the stew.