This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture. Stew Recipes, Stew Meat Recipes Crock pot, Stew Beef Recipes, Stew Chicken Recipe, Stew Beef, Stew
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Yield: 8 Servings
Ingredients: 1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1.5 kg boneless beef blade roast cut in 1-inch (2.5 cm cubes) 3 tablespoons butter etc.
Instructions:
First step, In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
Step 2, In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
After it, Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
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