Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, beef stew. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Stifado is a Greek beef stew and my all-time favorite Greek dish. Chunks of tender beef are cooked with shallots in a rich aromatic tomato sauce. Serve with boiled rice and a good supply of crusty bread to mop up the rich sauce!
Beef Stew is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Beef Stew is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook beef stew using 10 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Beef Stew:
- Make ready 1 chuck roast cut up
- Prepare Gold or Russet potatoes(chopped)
- Take bag Baking carrots in
- Make ready yellow onion small (chopped)
- Prepare 6 oz can tomato paste
- Take 8 oz can tomato sauce
- Get 14.5 oz chopped tomatoes
- Take 2 garlic cloves(chopped)
- Take Course black pepper
- Get Kosher salt
Add beef, a few pieces at a time, and toss to coat. Beef stew is the ultimate comfort food. With switched-up ingredients and creative twists, these variations elevate the classic from familiar to fabulous. Heat olive oil in a large stockpot or Dutch oven over medium heat.
Steps to make Beef Stew:
- Add chopped beef, garlic,onions, pepper to a pot of water then, cover cook till meat is tender, add veggies, sauce, tomatoes,and paste let simmer then salt to taste.
- Enjoy
Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Season the beef generously with salt and pepper, and add to the pan. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves.
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