Best 2 Shortcut Beef Catalan Recipes

**Beef Catalan: A Journey Through Flavorful Simplicity**

Indulge in the exquisite flavors of Beef Catalan, a dish that captures the essence of rustic Catalan cuisine. This classic dish, with its origins in the vibrant region of Catalonia, Spain, embodies the culinary philosophy of transforming simple ingredients into an extraordinary culinary experience. Dive into a symphony of tantalizing flavors as tender beef, sautéed onions, succulent tomatoes, and aromatic herbs blend harmoniously in a rich, flavorful sauce. Discover the joy of cooking with our curated collection of Beef Catalan recipes, ranging from the traditional to the modern, each offering a unique twist on this timeless dish. Embark on a culinary journey through the heart of Catalonia, where hearty flavors and rustic charm intertwine to create a dish that will captivate your taste buds and transport you to the vibrant streets of Barcelona.

Here are our top 2 tried and tested recipes!

CATALAN TOASTS

Catalan Toasts image

Provided by Anne Burrell

Categories appetizer

Time 15m

Yield 6 toasts

Number Of Ingredients 6

Ingredients

1 ripe beefsteak tomato
6 thick, bias cut, slices baguette
2 garlic cloves
Extra-virgin olive oil
Kosher salt
6 slices serrano ham

Steps:

Preheat the grill to medium.
Cut the tomato in half and grate it on the coarse side of a box grater. Reserve the tomato pulp.
Grill the bread slices on both sides until they are slightly charred. When the bread comes off the grill rub each slice with a garlic clove and drizzle generously with olive oil. Top each toast with tomato pulp and a tiny sprinkle of salt. Cover tomato with a slice of ham and serve.
Cinchy!

CATALAN BEEF STEW

Catalan Beef Stew image

Make and share this Catalan Beef Stew recipe from Food.com.

Provided by Satyne

Categories Spanish

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

250 g piece pancetta, coarsely chopped
80 ml extra virgin olive oil
2 kg beef gravy or 2 kg boneless beef shank, cut into 2cm pieces
80 ml red wine vinegar
2 brown onions, halved, finely chopped
4 garlic cloves, finely chopped
750 ml beef stock
250 ml dry red wine
2 tablespoons tomato paste
2 (7 cm) cinnamon sticks, lightly crushed
4 sprigs fresh thyme
3 slices orange peel
30 g good-quality dark chocolate, finely chopped
fresh flat leaf parsley, to serve

Steps:

Preheat oven to 160°C Heat a large flameproof casserole dish over high heat. Add the pancetta and cook, stirring, for 2-3 minutes or until golden. Transfer to a heatproof bowl. Add 60ml (1/4 cup) of the oil to the casserole dish. Add one-quarter of the beef and cook, turning, for 5 minutes or until brown. Transfer to the bowl with the pancetta. Repeat, in 3 more batches, with the remaining beef, reheating the dish between batches.
Add the vinegar to the dish and cook, stirring to dislodge any bits that have cooked on to the base, for 1-2 minutes. Pour over the beef mixture.
Heat the remaining oil in the dish over medium heat. Add the onion and garlic and cook, stirring, for 10 minutes or until soft. Add the beef mixture, stock, wine, tomato paste, cinnamon, thyme, orange peel and chocolate. Cover with foil and a tight-fitting lid. Bring to the boil. Bake in oven for 2 hours or until the beef is tender. Set aside for 15 minutes to cool. Place in the fridge for 6 hours to chill.
Preheat oven to 160°C Use a spoon to remove any fat from the surface of the stew. Cook the stew, stirring, over low heat for 5 minutes or until heated through. Bake in oven for 45-50 minutes or until the meat is tender and the sauce thickens. Sprinkle the stew with parsley to serve.

Nutrition Facts : Calories 372.1, Fat 22.4, SaturatedFat 7.2, Cholesterol 10, Sodium 2386.6, Carbohydrate 23.8, Fiber 3, Sugar 3.2, Protein 15.4

Tips:

Use high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh, flavorful vegetables, high-quality beef, and a good dry white wine.
Don't overcrowd the pan: When searing the beef, make sure to leave enough space between the pieces of meat so that they can brown evenly. If you overcrowd the pan, the beef will steam instead of sear.
Cook the beef in batches: If you're making a large batch of beef Catalan, cook the beef in batches so that you don't overcrowd the pan. This will help ensure that the beef is cooked evenly.
Simmer the beef until it is tender: The beef should be cooked until it is fall-apart tender. This will take about 1 1/2 to 2 hours.
Serve the beef Catalan with your favorite sides: Beef Catalan is traditionally served with rice, but it can also be served with pasta, potatoes, or vegetables.

Conclusion:

Beef Catalan is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beef is seared and then simmered in a flavorful tomato sauce until it is fall-apart tender. Serve the beef Catalan with your favorite sides and enjoy!