Estonian-style Ollada

Ingredients

In this Estonian adaptation of Ollada, we incorporate traditional Estonian ingredients and flavors to create a unique twist on the Spanish classic. The original Ollada typically includes ingredients like chorizo and saffron, which are replaced in this Estonian version with local ingredients such as root vegetables and Baltic herbs. This adaptation adds a touch of Baltic charm to the dish, resulting in a heartwarming and comforting stew that reflects the flavors of Estonia. We alse have the original recipe for Ollada, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 parsnips, peeled and diced 2 parsnips, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 turnips, peeled and diced 2 turnips, peeled and diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 32g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot 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 chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced carrots, parsnips, potatoes, and turnips to the pot. Stir well to combine.
4. 4.
   Return the browned beef cubes to the pot. Add the bay leaves, dried thyme, dried marjoram, and beef broth. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves before serving. Adjust the seasoning if needed.
7. 7.
   Serve the Estonian-style Ollada hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results. Trim any excess fat before cubing the meat.
• Root vegetables — Make sure to dice the root vegetables into similar-sized pieces to ensure even cooking. This will help maintain their texture in the stew.

Tips & Tricks

• For a richer flavor, you can sear the beef cubes in batches before adding them to the pot.
• Feel free to add other root vegetables like celeriac or rutabaga for additional flavor and variety.
• Serve the Estonian-style Ollada with a dollop of sour cream or a sprinkle of fresh herbs for added freshness.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• Serve the stew with crusty bread or boiled potatoes to soak up the flavorful broth.

Serving advice

Serve the Estonian-style Ollada in deep bowls, allowing the rich broth to surround the tender beef and vegetables. Garnish with fresh herbs, such as parsley or dill, for a pop of color and added freshness. Accompany the stew with a side of crusty bread or boiled potatoes to complete the meal.

Presentation advice

To present the Estonian-style Ollada beautifully, ladle the stew into individual bowls, making sure to distribute the beef and vegetables evenly. Drizzle a small amount of olive oil on top and garnish with a sprig of fresh herbs. Serve with a side of crusty bread or boiled potatoes for a satisfying and visually appealing presentation.