Beef Stew in Tomato Sauce with Mashed Potatoes

I did this dish when Ondoy hit the Philippines. It was actually the day after I made the braised pork belly dish. This is actually a Filipino recipe that is inspired from the colonization of the Spaniards back in the 18th century. I thought of making this dish because I got some gorgeous thyme at that time and thought of making a stew for it. This pretty similar with the pinoy food they call kaldereta I think. 😀

Here are the ingredients.

Look at the thyme, this is the first time I have seen something a thyme this vibrant and this size.

First, heat the pan and throw in some bacon.

When it’s a little crisp now with all the fat rendered, sear in the beef! I used brisket in this case. Season it.

When everything is seared, add in carrots, bell peppers and some onions. Sweat those vegetables with the fat. The place should smell good by this time.

Add in some tomato paste.

Mix it and make sure the tomato paste caramelizes.

Add in mushrooms, I used canned in this case.

Add in some white wine.

Add some stock, in my case, I added some frozen stock.

Lastly, add in some thyme and let just simmer until tender, probably 3 hours 😀

Now, let’s go with the mashed potatoes. I wasn’t able to get a lot of pictures with this because I just went automatic 😀 So I was just able to get a picture of it at the end. Technically, boil some potatoes, then throw them in a food processor, season it and add butter and cream. Pulse pulse pulse!

Serve everything

Thoughts

Flavors were really flat. It was as if the flavors didn’t merge at all. The whole dish fell apart. It was so bad that it was already the fourth day and it wasn’t still finished! However, I have only tasted this dish once during that time when I made this, then, after the fourth day, I tasted it again, and you know what, it was actually better which made me realized that braised food is better to eat it 2-3 days after it was done. It is like marinating it 😀 anyhow, I will try doing something like this again in the future and will let it sit again for 2-3 days and taste it 😀

As for the mashed potatoe, I think its more of a potato puree than a mashed potato. Flavor wise, it’s good. It was rich and creamy. Texture, it was gummy.

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One response to this post.

  1. […] we are going to make our own tomato sauce from scratch like before. We need to mince some onions and […]

    Reply

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