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This is the ultimate comfort food, a rich and hearty beef stew perfect for a cold day or when you're feeling under the weather. Tender chunks of beef, a medley of root vegetables, and a savory, thick gravy make this dish deeply satisfying. It's a fantastic meal to make in a large batch, as the flavors meld and become even better the next day.
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Sear seasoned beef cubes in hot oil until deeply browned on all sides, then remove from the pot. → Sauté chopped potatoes, carrots, celery, onion, and garlic in the same pot until softened. → Stir in flour, then deglaze with red wine. Add tomato paste, beef broth, herbs, and return the beef to the pot. → Bring to a boil, then cover and simmer on low for 2.5 hours until the meat is tender. → Stir in defrosted peas and cook for a final 3 minutes before serving.
Sear seasoned beef cubes in hot oil until deeply browned on all sides, then remove from the pot. → Sauté chopped potatoes, carrots, celery, onion, and garlic in the same pot until softened. → Stir in flour, then deglaze with red wine. Add tomato paste, beef broth, herbs, and return the beef to the pot. → Bring to a boil, then cover and simmer on low for 2.5 hours until the meat is tender. → Stir in defrosted peas and cook for a final 3 minutes before serving.
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Using a cut like chuck roast is ideal because it becomes incredibly tender after slow cooking.
The key to a flavorful stew is getting a deep, dark caramelization on the beef. Don't rush this step.
Seasoning each layer of the dish—the meat and then the vegetables—builds a more complex and well-rounded flavor.
This stew is excellent for meal prepping. It can be stored in the fridge for several days or frozen in portions for a quick, hearty meal later on.
Using low-sodium beef broth allows you to control the final saltiness of the stew more accurately.
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