Proximity as the origin of flavor and trust
At Ramaders Agrupats, we strongly support local produce, even if it may seem like a romantic or nostalgic choice. In a globalised world where meat can be purchased from anywhere with just one click, it’s worth stopping to think. Choosing local meat is not nostalgia: it’s common sense, environmental responsibility and a guarantee of superior quality.
The concept of zero-mile food refers to products that are produced and consumed within a limited geographical area. In our case, this means meat raised, processed and sold in Mallorca. This closeness between producer and consumer goes far beyond commercial value.
When an animal is slaughtered in Mallorca and the meat reaches the counter within 24–48 hours, its organoleptic quality is at its best. Natural ageing processes are carefully controlled, and the consumer receives the product at its optimal point.
Local produce also creates jobs and wealth within the community. Every purchase of Mallorcan meat supports farmers, transporters, butchers and an entire network of professionals who keep the island’s rural economy alive.
That’s why we propose a Mallorcan beef stew combined with local vegetables, cooked slowly and with the respect that quality ingredients deserve.
Mallorcan beef stew with local vegetables
Ingredients
- 800 g of Mallorcan beef
- 2 Sóller onions
- 3 ramallet tomatoes
- 2 “pebre ros”
- 2 carrots
- 400 g of potatoes
- 1 aubergine
- 200 ml of Binissalem red wine
- Rosemary, thyme and bay leaf
- Extra virgin olive oil from Mallorca, salt and pepper
Elaboration
- Cut the Mallorcan beef into large cubes of about 4–5 cm. Pat dry with kitchen paper and season generously with salt and pepper.
- Heat a generous amount of extra virgin olive oil from Mallorca in a large pot or cast-iron casserole. Brown the beef cubes on all sides in batches until well sealed and golden. Set aside.
- In the same oil, sauté the Sóller onions, thickly sliced, over medium heat for 8–10 minutes, until soft and lightly golden.
- Add the “pebre ros” cut into strips and the carrots sliced thickly. Cook for 5 minutes, stirring occasionally.
- Grate the ramallet tomatoes directly into the pot, discarding the skins. Cook over medium heat for about 10 minutes, until the tomato reduces and concentrates.
- Return the beef to the pot along with any released juices and stir well to combine all the flavours.
- Pour in the Binissalem red wine and let it simmer for 3–4 minutes to allow the alcohol to evaporate.
- Add the rosemary, thyme and bay leaf, tied together with kitchen string.
- Cover with hot water until the meat is submerged by about 2 cm and bring to a boil.
- Lower the heat, partially cover and simmer gently for 1 hour and 30 minutes, until the beef is tender but holds its shape.
- Peel and cut the potatoes into large chunks and the aubergine into similar-sized pieces.
- Add them to the stew, check the liquid level and add a little more hot water if necessary. Continue cooking for another 30 minutes, until the vegetables are tender and the sauce has thickened slightly.
- Remove the bundle of herbs, for 10 minutes before serving and adjust salt and pepper to taste.
