Fricando de ternera con frutos secos

Heat olive oil in a large pot over medium heat until shimmering.

Season the beef with salt and black pepper, then brown in the pot on all sides, about 5-7 minutes.

Remove the beef and set aside, leaving the drippings in the pot.

Add chopped onion and garlic to the pot, sauté until softened, about 3-4 minutes.

Stir in sliced carrots and mushrooms, cooking until they begin to soften, about 5 minutes.

Add diced tomato and cook for another 2-3 minutes until it breaks down.

Pour in red wine, scraping the bottom of the pot to deglaze, and let simmer for 2-3 minutes.

Return the beef to the pot, along with beef broth, bay leaves, and thyme.

Bring to a boil, then reduce heat to low and cover, simmering for 1.5-2 hours until the beef is tender.

Check occasionally, adding more broth if necessary to keep the meat submerged.

Once cooked, remove the beef and let it rest for 10 minutes before slicing.

Strain the sauce, discarding solids, and return the liquid to the pot.

Reduce the sauce over medium heat until thickened, about 10 minutes.

Slice the beef and serve with the sauce drizzled over, garnished with fresh parsley.

Spice Level:

Allergens