Basque-Style Stip

Ingredients

In this Basque adaptation of Stip, we incorporate Basque flavors and ingredients to create a unique twist. The original Macedonian Stip typically uses local spices and herbs, while the Basque version introduces flavors like paprika, thyme, and bay leaves. Additionally, the Basque-Style Stip incorporates caramelized onions for a touch of sweetness, which is not commonly found in the original dish. We alse have the original recipe for Stip, so you can check it out.

• 500g (1.1 lb) beef, cut into bite-sized pieces 500g (1.1 lb) beef, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the sliced onions and cook until caramelized, stirring occasionally.
3. 3.
   Add the minced garlic and cook for another minute.
4. 4.
   Increase the heat to medium-high and add the beef to the pot. Cook until browned on all sides.
5. 5.
   Stir in the sliced red bell peppers, diced tomatoes, and tomato paste.
6. 6.
   Sprinkle paprika, dried thyme, bay leaves, salt, and pepper over the mixture. Stir well to combine.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
8. 8.
   Remove the bay leaves before serving.
9. 9.
   Garnish with fresh parsley and serve hot with crusty bread or over a bed of rice.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or chuck, for the best results. Trim any excess fat before cutting into bite-sized pieces.

Tips & Tricks

• For an extra depth of flavor, marinate the beef in a mixture of olive oil, paprika, and garlic for a few hours before cooking.
• If you prefer a spicier dish, add a pinch of cayenne pepper or a chopped chili pepper to the sauce.
• To save time, you can use pre-cut beef stew meat instead of cutting the beef yourself.

Serving advice

Serve the Basque-Style Stip hot, allowing the flavors to fully develop. Accompany it with a side of crusty bread or a bed of rice to soak up the delicious sauce.

Presentation advice

Garnish the Basque-Style Stip with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep dish or bowl to showcase the rich sauce and tender meat.