Curnat with a Twist

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 500g (1.1 lb) pork, cubed 500g (1.1 lb) pork, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, sliced 2 carrots, sliced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onions and sauté until translucent.
2. 2.
   Add the beef and pork cubes to the pot and brown them on all sides.
3. 3.
   Stir in the garlic, paprika, thyme, rosemary, salt, and black pepper. Cook for another minute to release the aromas.
4. 4.
   Add the carrots, bell peppers, and tomatoes to the pot. Stir well to combine.
5. 5.
   Pour in the beef broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the meat is tender.
6. 6.
   Stir in the tomato paste and cook for an additional 10 minutes to thicken the sauce.
7. 7.
   Remove the bay leaves and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Beef and Pork — For the best results, choose cuts of meat that are suitable for slow cooking, such as chuck roast or pork shoulder. Trim off excess fat before cubing the meat to ensure a leaner dish.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the dish.
• Serve Curnat with crusty bread or over a bed of fluffy mashed potatoes for a complete meal.
• Feel free to customize the vegetables based on your preference or seasonal availability.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Curnat hot in deep bowls, garnished with fresh parsley. Accompany it with a side of crusty bread or mashed potatoes to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, sprinkle some additional paprika and a drizzle of olive oil on top of the dish. Serve it in rustic ceramic bowls for a traditional touch.