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frases de m3rda
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Sunday 14 April 2024 21:41:03 GMT
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Beef Pot Roast 🥩🥕 Tender, fall-apart beef with hearty vegetables, all smothered in a rich, flavourful gravy🥘 How To Make: •1 kg beef, cut into large chunks •Salt, to taste •Black pepper, to taste •Smoked paprika, to taste •Garlic powder, to taste •2–3 tbsp flour •2–3 tbsp vegetable oil •1 large onion, finely chopped •2 celery stalks, finely chopped •2 tbsp tomato paste •150–200 ml red wine •2–3 carrots, cut into medium-sized pieces •3–4 potatoes, cut into medium-sized pieces •500–700 ml beef stock •1 bay leaf •1 sprig rosemary (optional) How To Make: 1. Season the beef with salt, black pepper, smoked paprika and garlic powder. Add a little vegetable oil and flour, then mix well until the beef is evenly coated. 2. Heat some oil in a large heavy pot and sear the beef in batches until nicely browned on all sides. Remove and set aside. 3. In the same pot, add the onion and celery. Cook for a few minutes until softened. 4. Add the tomato paste, stir well, and cook for about 5 minutes. 5. Pour in the red wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pot. 6. Return the beef to the pot. Add the carrots and potatoes, then pour in enough beef stock to almost cover everything. 7. Add the bay leaf and rosemary, if using. Cover with a lid and simmer over low to medium heat until the beef is completely tender and falls apart easily, about 2–3 hours. 8. Serve hot with crispy garlic bread to soak up all that rich gravy. #beefstew #beefpotroast #potroast #DinnerIdeas #cozydinner
Beef Pot Roast 🥩🥕 Tender, fall-apart beef with hearty vegetables, all smothered in a rich, flavourful gravy🥘 How To Make: •1 kg beef, cut into large chunks •Salt, to taste •Black pepper, to taste •Smoked paprika, to taste •Garlic powder, to taste •2–3 tbsp flour •2–3 tbsp vegetable oil •1 large onion, finely chopped •2 celery stalks, finely chopped •2 tbsp tomato paste •150–200 ml red wine •2–3 carrots, cut into medium-sized pieces •3–4 potatoes, cut into medium-sized pieces •500–700 ml beef stock •1 bay leaf •1 sprig rosemary (optional) How To Make: 1. Season the beef with salt, black pepper, smoked paprika and garlic powder. Add a little vegetable oil and flour, then mix well until the beef is evenly coated. 2. Heat some oil in a large heavy pot and sear the beef in batches until nicely browned on all sides. Remove and set aside. 3. In the same pot, add the onion and celery. Cook for a few minutes until softened. 4. Add the tomato paste, stir well, and cook for about 5 minutes. 5. Pour in the red wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pot. 6. Return the beef to the pot. Add the carrots and potatoes, then pour in enough beef stock to almost cover everything. 7. Add the bay leaf and rosemary, if using. Cover with a lid and simmer over low to medium heat until the beef is completely tender and falls apart easily, about 2–3 hours. 8. Serve hot with crispy garlic bread to soak up all that rich gravy. #beefstew #beefpotroast #potroast #DinnerIdeas #cozydinner
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