Estofado de ternera: un guiso para entrar en calor | EL COMIDISTA

If you're cold, feeling down, or just need a hearty meal, this delicious stewed beef with potatoes is made for you. Its secret? A touch of mustard. Ingredients (serves 4) 100g bacon 800g beef stewing beef, cut into large cubes 3 large carrots 400g small potatoes (normal potatoes if not available) 2 onions 1 tablespoon tomato paste 2 tablespoons Dijon mustard 2 tablespoons old-fashioned mustard 500ml beef broth 150ml brandy (optional) 50ml red wine (optional) 1 small sprig of rosemary or 1 teaspoon of dried rosemary 1 or 2 sprigs of thyme or 1 teaspoon of dried thyme 1 bay leaf Flour Olive oil Black pepper Salt Preparation 1. Brown the bacon, cut into strips, over medium heat in an uncovered pressure cooker or regular saucepan. If it's not too fatty, add a little oil. 2. While the bacon is browning, chop the onion—you don't need to cut it into very small pieces—and peel and slice the carrot roughly. 3. Dredge the meat in a floured plate. 4. When the bacon is crispy, remove it with a slotted spoon to a plate lined with kitchen paper. It's the fat we're really interested in. 5. Brown the beef in the pan with the bacon fat, being careful not to burn the flour. Do this in batches so the meat doesn't clump together. When it's browned, remove it to a shallow dish and season with salt and pepper. 6. In the same pan, adding a little oil if necessary, sauté the chopped onion with a pinch of salt until soft and translucent (about 10 minutes). 7. Add the tomato paste and let it cook for two or three minutes. 8. Moisten with the brandy and wine, and deglaze the bottom of the casserole well with a spatula or wooden spoon. 9. Add the Dijon and old-fashioned mustard and mix well. 10. Add the meat and any juices it may have released, the broth, rosemary, thyme, and bay leaf. 11. If using a pressure cooker, cover and cook over low heat for about 20 minutes after the valve has risen. If using a regular casserole, cook with the casserole almost completely covered for an hour. 12. Depressurize the pot or uncover it, and if you used sprigs of thyme and rosemary, remove them. Add the thickly sliced ​​carrots and the peeled and roughly chopped potatoes (see video). Cook for another 20 minutes over low heat. 13. Season with salt and pepper. Serve with the bacon on top, reheated in the microwave or in a pan. Tip: If you like a lot of mustard, you can add a little more at the last minute. Subscribe to our channel:    / elcomidistaenelpaÍs   Visit: https://elcomidista.elpais.com Follow us on Facebook:   / elcomidista   Follow us on Twitter:   / elcomidista   Follow us on Instagram:   / elcomidista   Welcome to the official EL COMIDISTA channel in EL PAÍS! Every week we publish new videos about food, recipes, restaurants, products, culinary tips, and much more. Subscribe to our channel now!:    / elcomidistaenelpaÍs   El Comidista is a very nice website that includes recipes, information on kitchen gadgets, restaurants, products, and any other nonsense its creators come up with.