Beef Stew
ID: dc7fcb21...
A comforting, classic beef stew featuring tender chunks of beef simmered with carrots, potatoes, and celery in a rich broth seasoned with red wine, herbs, and spices. It is the perfect cozy meal for cold winter days.
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🍳 調理の流れ
Brown the seasoned beef chunks in a large pot, then remove and set aside. → Sauté onions, red bell pepper, tomatoes, garlic, and tomato paste in the same pot. → Return the beef to the pot, add spices, pour in red wine to deglaze, and add beef stock with bay leaves. → Cover and simmer on low heat for 90 minutes. → Add celery, carrots, and potatoes, and simmer for another 20-30 minutes until tender.
調理手順
簡単な手順
Brown the seasoned beef chunks in a large pot, then remove and set aside. → Sauté onions, red bell pepper, tomatoes, garlic, and tomato paste in the same pot. → Return the beef to the pot, add spices, pour in red wine to deglaze, and add beef stock with bay leaves. → Cover and simmer on low heat for 90 minutes. → Add celery, carrots, and potatoes, and simmer for another 20-30 minutes until tender.
イントロ
A comforting, classic beef stew featuring tender chunks of beef simmered with carrots, potatoes, and celery in a rich broth seasoned with red wine, herbs, and spices. It is the perfect cozy meal for cold winter days.
ステップ 1
Cut the stewing beef into bite-sized chunks.
ステップ 2
Heat 2 tablespoons of oil in a large pot over medium-high heat, then add the beef chunks.
ステップ 3
Season the beef with salt and pepper to taste, and brown the meat for about 6-7 minutes.
ステップ 4
Remove the browned beef from the pot and set it aside.
ステップ 5
Chop the onions. Add 1-2 tablespoons of oil to the same pot and cook the chopped onions until golden.
材料リスト
重要なメモ
If you prefer a thinner stew, add more liquids. If you prefer a thicker stew, add less liquids.
Instead of red wine, you can use beef stock, chicken stock, or water.
Browning the beef first creates a deep, caramelized flavor base (fond) in the pot which enhances the final gravy.
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