Ingredients
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1 kg beefchuck roast
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2 Tbsp vegetable oil
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1 chopped onion
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2 cloves minced garlic
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1 celery stalks150 g
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3 carrots200 g
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500 g potatoes
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2 Tbsp tomato paste
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2 Tbsp flour
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100 ml red wine
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500 ml beef broth
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1 bay leaf
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1/2 tsp dried thyme
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1/2 tsp dried rosemary
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75 g baby peas
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salt
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pepper
Directions
Beef Stew
is a hearty old-fashion dish and an ideal project for a chilly weekday. The chuck roast beef is seared in oil, then slowly braised with vegetables in a wine and beef broth. It takes some time to make (require cooking over low heat), but it’s well worth the effort. After 2 hours cooking, the meat becomes so tender and enveloped in a rich, deeply flavored gravy.
Note:
- You can use bag of frozen mixed vegetables instead of the carrots, potatoes, celery to save time. (There’s no need to thaw the vegetables, just stir them together with onion and garlic)
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