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Beef stew

Beef stew


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Cut the meat into suitable cubes.

In a pan, heat a few tablespoons of oil, add the meat and fry (about 10-15 minutes) over high heat, turning until all the pieces are lightly browned on all sides. Cover and simmer over medium heat until the water left by the meat drops. Add hot water (a few tablespoons) in several stages until you reach the desired consistency (the meat should be soft, tender, pink inside).

In the last batch of water, add the cleaned and chopped garlic cloves, the tomato sauce and the rest of the spices (salt, pepper, thyme). Boil with a lid for about 30 minutes on medium heat.

Serve hot, with polenta, puree, salads, etc.




Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl of milk for 30 '. Chop the onion, garlic


Prepare this winter the tastiest beef stew

In the season when we warm our evenings with hot food, stew makes its place on our tables more than ever. Find out our tips for making a perfect stew, like at home mom.

In any Romanian kitchen, a stew has been cooked at least once. It's the food that many of us grew up with, next to which a jar of pickles and a freshly baked bread go to anoint your soul. But, no matter how common the stews are in the Romanians' tables, they don't always come out like a book.

If it has happened to you at least once to make a sauce that is too long or too thick, to boil too many vegetables or to leave the meat too dry, it means that you must read our tips.

1. Do not use meat kept in the freezer for a long time and do not throw yourself to buy muscle. Better buy antricot and make sure you have a piece of fresh meat if you want the juice to stay in the stew.

2. Do not boil the meat directly. The best flavors are preserved if you fry the meat a little before. Brown the meat pieces well in the pan before putting them to boil and take advantage of the caramelized leftovers that remain at the base of the pan to add to the sauce.

3. Do not thicken the sauce with flour or starch. Most likely, in the beef stew you will add potatoes, and the starch in them will be enough to thicken the sauce a little. If you really want the sauce to be thick, roll the pieces of meat in flour before frying them. The flour that remains on them will do a good job and will add an extra flavor.

4. Do not boil all the ingredients at the same time. If you want to have firm vegetables, put them 45 minutes before the end. If you put them with the meat, you will choose puree mixed with sauce. And don't limit yourself to just carrots and potatoes. Try pumpkin or fennel and plenty of spices: from herbs to Indian herbs. Leave, however, the added chopped greens towards the end.

5. Do not let the stew drown in fat. And before serving, add the excess fat with a spoon. If you do not serve the stew on the spot, it is better to let it cool. Thus, the excess fat will harden on the surface and it will be easier to remove it.

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Beef stew with red wine

A consistent winter recipe that warms you to the bone. Comfort food, as the Americans say! Beef is loved with red wine, and autumn-winter vegetables have an earthy aroma that envelops the meat. If you take into account that everything is done slowly, over low heat, leisurely that there is no rush on the cold outside & # 8230. The result is impressive!

  • 700 g beef broth
  • 2-3 tablespoons flour
  • salt and pepper
  • very little olive oil
  • 125 g smoked bacon
  • two large cleaned carrots
  • a celery of about 600 g, cleaned
  • 100 g small white onions (use whole), cleaned
  • thyme
  • two bay leaves
  • 175 g mushrooms washed and cut in half lengthwise
  • a tablespoon of tomato paste
  • 350 ml dry red wine
  • 150 ml of beef stock or water
  • a hand chopped parsley leaves (optional)

Preheat the oven to 150 degrees Celsius. Cut the meat into small pieces, in one gulp. Mix the flour with salt and pepper, and roll the meat through it. Heat oil in a pan, and brown the meat in it over medium heat until golden. Depending on the size of the pan in which you brown the meat, you can do this in tranches. After you're done with the meat, do the same with the sliced ​​bacon.

Meanwhile, cut the celery and carrots into 2 cm cubes. Put the cubes over the bacon with the whole onion, thyme and bay leaves and mix everything well. Let simmer for 5 minutes, until the vegetables begin to soften. Add the mushrooms and tomato paste and sauté for 2-3 minutes.

Pour the wine into the pan and cool the bottom of the pan with a spatula to remove the residue from the bottom. Add the soup and bring the liquid to a boil, then let the flame simmer to simmer for a few minutes, then reduce the liquid. Put the meat in a bowl with a lid that can be put in the oven. I used an earthen vessel, Szekler. A cast iron pot is also perfect. Put the meat and vegetables with the liquid and mix everything well.

Put the lid on and put it in the oven for two hours and 10 minutes. After that, remove the lid and leave for another 30 minutes at 180 degrees. It goes great with a mashed potato and a salad. I had Savoy cabbage (created cabbage) sautéed in butter as a salad. It's easy to do.

Savoy cabbage ingredients with butter:

Finely chop the cabbage. Put it in a pot of salted water that boils and cook for two minutes. Drain the cabbage well. It can be passed under a stream of cold water and kept until before serving.

When you want to serve, melt the butter, put the cabbage in it, season with salt and pepper and stir continuously for 2 minutes over medium heat. Serve immediately. Great appetite!


What is matured beef?

Maturation involves keeping the meat for a long time, a few weeks or even months, under conditions of controlled temperature, humidity and ventilation. Maturation is the controlled "aging" of meat to ensure tender meat after cooking. Maturation of meat differs depending on the temperature at which it is matured: 10-13 days at 0 ° C, 4-5 days at 10 ° C or 30-40 hours at 20 ° C. During this period, the meat becomes tenderer due to the partial enzymatic decomposition of the muscle fibers.

Unlike meat beef immature, the mature one is tenderer, juicier and, obviously, more fragrant. It should be specified that no flavors or salts are used for the maturation process.


Beef Stew with Wine

800 g beef (eg brine)
250 ml of red wine
360 ml meat soup (from 1 cube)
400 g carrots
250 g small white mushrooms (champignon)
2 onions
1 clove of garlic
4 tablespoons oil
2 tablespoons flour
1 bay leaf
4 thyme wires
1 teaspoon buoy
3 tablespoons tomato paste
salt, ground pepper

Preparation:
Depending on the preference, several vegetables can be used, thus increasing the content of vitamins, nutrients and minerals.

1. Peel and chop the onion. Cut the meat into cubes of approx. 2 cm and fry quickly on all sides, in 3 tablespoons of oil.
2
. Put the meat in a pot, sprinkle flour on top, add the bay leaf and the leaves of 2 thyme threads. Season with salt, pepper and paprika, then add the onion and cleaned and crushed garlic.
3.
Add tomato paste, then wine and soup. Boil over low heat, covered, stirring occasionally, until soft.
4. After 1 hour of boiling, clean the carrot, cut it into 3-4 cm pieces and add it to the stew.
5.
Peel and slice the mushrooms, then fry in a pan, in a tablespoon of oil, over high heat, for 5 minutes. Season with salt and pepper and add to the stew 15 minutes before boiling. Everything is boiled, decorated with thyme and served.

- The pieces of meat fry one at a time. Sprinkle the flour evenly and fry until golden. Only then add the wine and soup.
- Add the bay leaf,
and the stew is boiled over low heat. If it is not cooked very slowly, the meat will be hard and fibrous.


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Ingredients Greek style beef stew

700 gr beef for stew (I used 2 beef ribs with bone of 350 gr each)
3 onions (approx. 350 gr)
1 tablespoon top with tomato paste
2 tablespoons red wine vinegar
150 ml dry red wine
2 canned tomatoes + 2 tablespoons of juice on them
4 cloves of garlic
3 bay leaves
10 boils ienibahar
4 cloves
1 teaspoon dried oregano
2 sockets ground bark
salt, black pepper
2 tablespoons oil


Meat Recipes

Chicken, beef, pork, lamb or fish - any meal is better when it contains meat. Whether we are talking about steak, grills, minced meat, stews, traditional or exotic recipes, meat is the main source of protein in our diet. Moreover, meat is also the most versatile ingredient in the kitchen. Just think of a piece of beef or chicken breast and how many ways they can be cooked. Fried, steamed, with or without sauce, on the grill or in the oven, meat is indispensable in the daily menu of those who have a balanced diet.


/> Beef stew with vegetables and greens from: onions, bell peppers, carrots, beef pulp, tomato juice, parsley, thyme, oil, salt and pepper. Ingredients: 2 onions 1 bell pepper 3 carrots 400g beef pulp 150ml tomato juice parsley thyme oil salt pepper Preparation: Heat 4 tablespoons oil and

/> Beef stew with beer from: beef, oil, flour, onion, garlic, tomato sauce, dark beer, carrots, thyme, parsley, salt and pepper. Ingredients: 1 kg beef 30 ml oil 20 g flour 2 chopped onions 1 clove garlic 20 g tomato sauce 300 ml dark beer 4 chopped carrots…


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