Stewing is a very popular term and we usually use it to refer to those dishes that have been prepared over a low heat and with prolonged cooking. However, in reality, “stew” is not a culinary term in itself, but a casual way of saying “cook”. The key to this stew is the quality of the eggs. They must be of the best possible quality to make it a dish of 10.
- 300 g onion
- 80 g red pepper
- 80 g green pepper
- 2 cloves of garlic
- 25 g oil
- 1 large ripe tomato
- 100 g white wine
- 750 g potato
- 400 g chicken broth
- 80 g frozen peas
- 200 g ham in cubes
- 1 saffron sachet
- Put the blade accessory on and add 300 g of onion peeled and cut into quarters, the peppers in pieces and two cloves of garlic peeled. Program 10 seconds at speed 6.
- Replace the blade accessory with the stir paddle accessory, push down with the spatula the remains that have stuck to the wall of the glass and add 25 g of olive oil and a little salt. Set for 15 minutes at 100 degrees and speed 1. Meanwhile, peel 750 g of potatoes and cut them into pieces, so that you can hear a crack. Set aside the potato in pieces.
- Add 100 g of white wine to the glass of the Chefbot. Program 10 minutes at 120 degrees and speed 1. Meanwhile, grate the tomato.
- Add the grated tomato and program 10 minutes at 100 degrees and speed 1.
- Add the potatoes that we have cut up, 1 sachet of saffron threads, 200 g of chopped ham, 80 g of peas and 400 g of chicken or meat stock. Program 40 minutes at 100 degrees and speed 1. The cooking time will depend on the size of the potato pieces. You have to prick it from time to time to see that it is done. We rectify salt.
- Poach or fry the eggs and add them to the stew just when it is served.