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Fricando recipe - delicious Catalan beef stew with mushrooms recipe

Fricandó Recipe - Catalan Beef Stew

A delicious Catalan beef stew with mushrooms called fricandó!
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Course: Stew
Cuisine: Spanish
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4 servings
Calories: 566.26kcal

Ingredients

Stew

  • 1 lb about 1/2 kilo beef shoulder (or rump/chuck roast)
  • Flour for frying
  • Olive oil for frying the meat about 1/4 cup
  • 1/4 cup dried mushrooms if you can find them
  • 1/2 Tablespoon of salt
  • Ground pepper
  • Olive oil
  • 2 medium onions small dice
  • 2 medium carrots small dice
  • 2 garlic cloves minced
  • 1 Tablespoon tomato paste
  • Herbs of choice bay leaf, thyme, oregano, rosemary, marjoram
  • 1 cup of diced tomato if buying canned, look for "petite dice"
  • 1/2 cup 120 ml red wine
  • 1/3 cup 80 ml dry sherry or port
  • 5 cups 1200 ml beef stock
  • 1/2 cup fresh seasonal mushrooms of choice whichever you prefer

PICADA (the puree we will add in at the end for flavor and texture)

  • 1 clove garlic
  • Small handful of fresh parsley
  • 8 to toasted almonds
  • 3 Tablespoons 44 ml dry port or sherry (oloroso would be perfect)
  • 1 fluid ounce of sweet anisette liquor
  • 5 grams dark chocolate a small chunk
  • 1/3 cup water

Instructions

Stew

  • Clean the meat of any nerves or tendons and cut into chunks
  • Season the meat with salt and pepper, and cover in flour (shake off any excess)
  • Brown the meat on all sides in a heavy pot covered with olive oil, then remove the meat and reserve for later
  • If using dried mushrooms, cover them with water to hydrate
  • Using the same pot and oil, sauté the onion and carrot until both are cooked through and golden
  • Add the garlic and sauté for 30 seconds, until fragrant
  • Add the tomato paste and herbs, and sauté for about a minute
  • Add the meat back in (and any juices that were released while resting)
  • Cover with the diced tomatoes, red wine, and sherry/port
  • Bring to a boil and then simmer until the liquid has reduced by half
  • Add the beef stock and rehydrated mushrooms, make sure the meat is fully covered by liquid
  • Cover the pot and simmer for about an hour, stirring every now and then
  • Once the meat is tender and the stew is ready, sauté the fresh mushrooms in a frying pan with a little bit of olive oil and salt and pepper
  • Add the picada (below) to the stew to taste
  • Add the sauteed mushrooms to the stew right before serving
  • Enjoy! I love fricandó with a side of rice or mashed potatoes - pasta or roasted potatoes (or homemade french fries) are great too!

Picada

  • Put all of the ingredients in a blender or food processor and pulse until it is a smooth paste

To Serve

  • Heat the stew and stir in the picada, a spoonful at a time. Taste as you go (some prefer only a little of the picada because of its strong flavor.

Nutrition

Calories: 566.26kcal | Carbohydrates: 25.27g | Protein: 28.69g | Fat: 31.83g | Saturated Fat: 10.22g | Cholesterol: 80.55mg | Sodium: 1610.32mg | Potassium: 1347.37mg | Fiber: 3.37g | Sugar: 9.87g | Vitamin A: 5467.56IU | Vitamin C: 16.06mg | Calcium: 99.1mg | Iron: 4.74mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!