Martín Fierro Beef Stew

Ingredients

In the English adaptation of Martín Fierro Beef Stew, we have incorporated traditional English herbs and spices to enhance the flavor profile. Additionally, we have adjusted the cooking technique to slow-cook the beef for a longer period, resulting in tender and melt-in-your-mouth meat. The original Argentinian version often includes ingredients like bell peppers and olives, which have been omitted in this adaptation to align with English cuisine preferences. We alse have the original recipe for Martín Fierro, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Sprinkle the flour over the vegetables and stir well to coat.
4. 4.
   Slowly pour in the beef broth and red wine, stirring constantly to avoid lumps.
5. 5.
   Add the diced tomatoes, tomato paste, bay leaves, dried thyme, dried rosemary, salt, and pepper. Stir to combine.
6. 6.
   Return the browned beef to the pot and bring the stew to a simmer.
7. 7.
   Reduce the heat to low, cover the pot, and let the stew simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Remove the bay leaves before serving.
9. 9.
   Serve the Martín Fierro Beef Stew hot with crusty bread or mashed potatoes.

Treat your ingredients with care...

• Beef stew meat — For the most tender results, choose a cut of beef that is suitable for slow cooking, such as chuck roast or stewing beef. Trim any excess fat before cubing the meat.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in red wine and herbs for a few hours before cooking.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 15 minutes of cooking.
• Feel free to add additional vegetables like potatoes or peas to the stew for extra texture and flavor.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• Garnish the stew with fresh parsley or cilantro for a pop of color and freshness.

Serving advice

Serve the Martín Fierro Beef Stew in deep bowls, allowing the rich broth to surround the tender beef chunks. Accompany it with a side of crusty bread or creamy mashed potatoes to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped herbs, such as parsley or thyme, on top of the stew. Serve it in rustic ceramic bowls or cast-iron pots for a cozy and inviting look.