Image : http://www.flickr.com
I had beef stew with this recipe since 1982 and have never found another rival to it. The timing of adding each type of vegetable is one of the things that make this beef stew special. Be sure to follow the recipe and the ingredients do not add all at once. If done correctly, potatoes and peas are cooked perfectly and not a bit 'muddy. The celery and carrots are slightly crisp on a pleasant mix of textures.
At home, the recipeaffectionately called "Invisible Stew." When our son was a baby, my husband and I told him it would be invisible if he had eaten all his stew. It worked like a charm! After emptying the bowl of soup, we could not see him for at least 30 minutes. They were fun times. Over twenty years later is still around and always asks me to make visible Stew.
Beef stew favorites
Ingredients:
2 pounds stew beef, cut into 1 inch pieces
3 tablespoons oil
1medium onion, chopped
2.1 clove garlic, minced
2 tablespoon flour
4.3 teaspoon salt
2.1 tsp black pepper
Two tablespoons Worcestershire sauce
4 bouillon cubes
4 cups water
4 cups potatoes, cut into 3 / 4 inch pieces
2 cups carrots, cut into 3 / 4 inch pieces
1 cup celery, diagonally sliced into half inch pieces
1 cup frozen peas
Preparation:
First Heat oil in a casserole or Dutch oven-liter four. Add beef and brown slightly.Remove meat and set aside and make sure the oil remains in the pot.
According to Add the garlic and onion, oil in the pot. Cook until the onion is clear.
Third Add flour and mix with oil and onion mixture. Brown slightly.
Fourth Return beef to pot. Add 1 / 2 cup water and stir until smooth. Add the Worcestershire sauce, broth, salt, pepper and remaining 3 1 / 2 cups of water. Stir and cook until the sauce is a thin sauce.
Fifth Reduce heat and cook beef in sauce for 30 minutes.
SixthReturn pan over medium-low. Add the potatoes and carrots and cook for 10 minutes.
Seventh Add celery and cook for another 5 minutes.
8th Add frozen peas and cook for another 5 minutes. Serve hot.
0 ความคิดเห็น:
แสดงความคิดเห็น