Without Fail making recipe My beef stew with 16 ingredients and 4 stages of easy cooking, which is bouncy delicious.
Without fail recipe ultimate My beef stew easy, fast, practical.
Good Evening every body, at this time you get prepare recipe My beef stew with 16 ingredients and 4 steps. Below this is how to cook, please carefully carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 4 stages of easy cooking My beef stew.
Ingredients all My beef stew
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Prepare : stewing beef (or boneless beef chuck in 1 1/2 pcs.
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Prepare : salt, divided.
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Prepare : ground pepper.
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Prepare : all-purpose flour.
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Needed : Approx 4 tbsp extra virgin olive oil (may need a bit more).
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Prepare : garlic finely chopped.
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Prepare : finely chopped sun dried tomatoes.
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Prepare : large onion, halved and sliced (I used Spanish onion).
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Needed : yellow potatoes cut into 1 1/2 inch pieces.
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Needed : carrots, cut into 2 inch pieces.
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Needed : red wine.
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Needed : beef broth.
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Prepare : worchester sauce.
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Needed : tomato paste (6 ozs).
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Needed : dried thyme.
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Needed : large bay leaf or two small.
If all material requirements My beef stew it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.
Process Cooking My beef stew
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Place beef in a large bowl and season with 2 tsp salt and the pepper. Add flour and toss to coat. Shake off the excess flour, putting the beef a in another bowl, reserving the excess flour as well.
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Heat 2 tbsp oil in a large skillet over medium high heat. Once the oil is heated, cook 1/3 of the beef and cook until brown on all sides, about 4-5 minutes. Transfer to a 6 quart slow cooker. Continue cooking beef in batches (three batches total) adding oil as needed, transferring to slow cooker when done..
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Add 1 tablespoon oil to pan and reduce heat to medium heat. Add onion, chopped dried tomatoes and garlic to the pan. Cover with lid and cook on low medium heat about 8 minutes until soft. Add onion mix to the crock pot along with the potatoes and carrots. Add wine to the pan, increase the temperature to medium high heat, and bring the wine to just bubbling, scraping off any brown bits in the pan. Pour into the slow cooker..
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Whisk the tomato paste into the reserved flour. Whisk in the broth, worchester, thyme and remaining salt. Add the bay leaves, add this mixture to the slow cooker. Mix all ingredients well (I had to split the stew at this point between the slow cooker and the original flour bowl just to get it mixed properly). Add all back to slow cooker, cover, and cook on high for 4 hours or low for 7 1/2 hours. Enjoy!!.
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