@alissanguyen_: BEEF STEW SEASONINGS 3 lbs of beef stew meat and 1 tsp black pepper 2 tsp salt 1 tsp onion powder 1 tsp garlic powder 1 tsp paprika 2 TBSP worcestershire sauce 1/4 cup all purpose flour ADDITIONAL INGREDIENTS 1/4 cup chopped garlic 1/2 cup chopped onion 1/2 cup chopped celery 2 cup beef broth 2 TBSP tomato paste 1/2 cup red wine 1 TBSP beef bouillon paste 3-4 sprigs thyme leaves 2 bay leaves 3-4 carrots, cut large chunks 2-3 russet potatoes, cut large chunks Oil, for cooking 1. Season beef with all the ingredients listed under SEASONINGS. Then heat up some oil and sear your beef. Set beef aside. (Note: I seared my beef in 2 batches) 2. In the same pot, sauté 1/2 cup celery, 1/4 cup garlic and 1/2 cup onion. Sauté and scrape off any bits at the bottom of the pan 3. Add beef broth, tomato paste, red wine, beef bouillon paste, thyme and bay leaves. Combine well. 4. Add beef back in. Bring this to a boil, reduce heat to simmer and simmer for 1.5 hours. 5. After 1.5 hours, add carrots and potatoes. Cook until carrots and potatoes are fork tender.. about 10 minutes. 6. Serve with rice, mash potatoes or cheesy bread.

Alissa Nguyen

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Region: US

Friday 11 October 2024 00:13:57 GMT