Cooking abroad: Beef stew with blood sausage

This week, I’m going to teach you how to prepare a great stew with some beef cubes and blood sausage.

Here I’m going to eventually mix the blood sausage in the stew, but, if you’d like to keep the sausage’s texture, feel free to keep it to the side and only adding it in the end.

Ingredients

900g beef;

1 blood sausage;

5 cloves of garlic;

1 and ½ onions;

1 chilli;

250ml white wine;

Parsley;

Sea salt;

Oreganos;

Black pepper;

Olive oil.

Cooking

Cut the beef into little cubes and then season it with the oreganos, black pepper, sea salt, parsley, and the chilli (including seeds) chopped into little pieces.

Chop the onions and garlic. Put olive oil in the pan at medium heat. When the oil is hot, add the onion and garlic. As the onion and garlic starts getting a darker colour, add the beef. Meanwhile, lightly coat the blood sausage in olive oil and put it in the oven at 150º.

Leave the beef frying for about ten minutes; stir the contents of the pan so as to make sure all pieces get lightly cooked. Add the white wine and leave it in the heat while occasionally stirring.

When the blood sausage is black and with a shiny coating on the outside, remove the insides and add them to the stew. Leave the stew in the heat for the next 40m, while occasionally stirring. When you feel like the stew is done, remove it from the heat and serve. It goes very well with rice and vegetables on the side.

Tomas R.