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@revisionskincarevn: D.E.J Daily Boosting Serum® - Serum trẻ hóa màng đáy & tăng năng lượng tế bào được KOL Gigi Ngọc Ngân tin chọn sử dụng sau liệu trình Laser. -------------------- REVISION SKINCARE® Trẻ Hoá Màng Đáy Da D.E.J® ☎️ Hotline: 0902 805 286 🌐 Website: https://thevigocorp.com/ 🏢 Văn phòng Hồ Chí Minh: Tòa nhà AP Tower - 518B Điện Biên Phủ, Phường Thạnh Mỹ Tây, Hồ Chí Minh 🏢 Văn phòng Hà Nội: Tầng 4 - Tòa nhà Green Diamond, số 93 Láng Hạ, Phường Láng Hạ, Quận Đống Đa, Hà Nội #revisionskincare #DEJ #trehoamangday #dejboostingserum

Revision Skincare Vietnam
Revision Skincare Vietnam
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Tuesday 03 November 2026 04:05:41 GMT
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اشجار الزينة في اليمن
اشجار الزينة في اليمن
Nothing warms the soul quite like a bowl of easy homemade beef stew on a chilly evening. This classic, highly-rated recipe delivers melt-in-your-mouth tender beef chuck roast, hearty root vegetables, and a rich, velvety umami broth fortified with dry red wine and aromatic herbs. Whether you are looking for a comforting lazy Sunday dinner or a reliable one-pot meal prep recipe for the family, this traditional stovetop method yields maximum flavor with minimal effort. Learn how to achieve perfectly seared meat and a thick, savory gravy from scratch using simple, budget-friendly ingredients. ⏱️ Prep & Cook Time • Prep Time: 20 minutes • Cook Time: 2 hours 30 minutes • Total Time: 2 hours 50 minutes • Servings: 6 servings 🛒 Ingredients You'll Need • 2 lbs beef chuck roast, cut into 1.5-inch chunks • ⅓ cup all-purpose flour (for dredging and thickening) • 2 tbsp olive oil (divided) • 1 tbsp unsalted butter • 1 large yellow onion, chopped into 1-inch pieces • 3 cloves garlic, minced • 1 cup dry red wine (such as Cabernet Sauvignon or Pinot Noir to deglaze) • 4 cups low-sodium beef broth • 2 tbsp tomato paste • 1 tbsp Worcestershire sauce • 3 large carrots, cut into 1-inch thick rounds • 2 stalks celery, chopped • 3 medium Yukon Gold potatoes, cut into 1-inch chunks • 2 bay leaves • ¾ tsp dried thyme • ¾ tsp dried rosemary • 1 tsp kosher salt & ½ tsp freshly cracked black pepper (plus more to taste) 🍳 Step-by-Step Cooking Instructions 1. Season and Dredge the Beef: Pat the beef pieces completely dry with a paper towel. Season generously with 1 teaspoon of salt and ½ teaspoon of black pepper. Toss the beef in the all-purpose flour until all sides are evenly coated, shaking off any excess. 2. Sear the Meat (The Flavor Secret): Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large Dutch oven or heavy stockpot over medium-high heat. Working in batches to prevent overcrowding, sear the beef chunks for 3–4 minutes per side until a deep, golden-brown crust forms. Transfer seared beef to a plate and set aside. 3. Sauté the Aromatics: Reduce the heat to medium. Add the remaining olive oil if the pot is dry. Toss in the chopped onions and celery, cooking for 4–5 minutes until soft and translucent. Add the minced garlic and tomato paste, stirring constantly for about 1–2 minutes until fragrant and slightly darkened. 4. Deglaze the Pot: Pour in the dry red wine, using a wooden spoon to vigorously scrape up all the delicious browned bits (fond) stuck to the bottom of the pot. Let the wine boil rapidly for 2–3 minutes until it reduces by half. 5. Simmer Low and Slow: Return the browned beef and any accumulated juices back to the Dutch oven. Pour in the beef broth and Worcestershire sauce. Stir in the thyme, rosemary, and bay leaves. Bring the mixture to a boil, then immediately turn the heat down to low, cover with a tight-fitting lid, and simmer gently for 90 minutes until the beef begins to get tender. 6. Add the Root Vegetables: Stir in the chopped carrots and cubed potatoes. Cover again and continue to simmer on low heat for an additional 45–60 minutes, or until both the vegetables and the beef are completely fork-tender. 7. Thicken and Serve: Remove and discard the bay leaves. Taste the broth and adjust the seasoning with extra salt and pepper if needed. If you prefer an even thicker gravy, let it simmer uncovered for the last 10 minutes. Serve hot in deep bowls alongside crusty French bread or over a bed of creamy garlic mashed potatoes. #beefstew #homemadefood #easymeal #easydinner #homecooking Follow for more recipes.
Nothing warms the soul quite like a bowl of easy homemade beef stew on a chilly evening. This classic, highly-rated recipe delivers melt-in-your-mouth tender beef chuck roast, hearty root vegetables, and a rich, velvety umami broth fortified with dry red wine and aromatic herbs. Whether you are looking for a comforting lazy Sunday dinner or a reliable one-pot meal prep recipe for the family, this traditional stovetop method yields maximum flavor with minimal effort. Learn how to achieve perfectly seared meat and a thick, savory gravy from scratch using simple, budget-friendly ingredients. ⏱️ Prep & Cook Time • Prep Time: 20 minutes • Cook Time: 2 hours 30 minutes • Total Time: 2 hours 50 minutes • Servings: 6 servings 🛒 Ingredients You'll Need • 2 lbs beef chuck roast, cut into 1.5-inch chunks • ⅓ cup all-purpose flour (for dredging and thickening) • 2 tbsp olive oil (divided) • 1 tbsp unsalted butter • 1 large yellow onion, chopped into 1-inch pieces • 3 cloves garlic, minced • 1 cup dry red wine (such as Cabernet Sauvignon or Pinot Noir to deglaze) • 4 cups low-sodium beef broth • 2 tbsp tomato paste • 1 tbsp Worcestershire sauce • 3 large carrots, cut into 1-inch thick rounds • 2 stalks celery, chopped • 3 medium Yukon Gold potatoes, cut into 1-inch chunks • 2 bay leaves • ¾ tsp dried thyme • ¾ tsp dried rosemary • 1 tsp kosher salt & ½ tsp freshly cracked black pepper (plus more to taste) 🍳 Step-by-Step Cooking Instructions 1. Season and Dredge the Beef: Pat the beef pieces completely dry with a paper towel. Season generously with 1 teaspoon of salt and ½ teaspoon of black pepper. Toss the beef in the all-purpose flour until all sides are evenly coated, shaking off any excess. 2. Sear the Meat (The Flavor Secret): Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large Dutch oven or heavy stockpot over medium-high heat. Working in batches to prevent overcrowding, sear the beef chunks for 3–4 minutes per side until a deep, golden-brown crust forms. Transfer seared beef to a plate and set aside. 3. Sauté the Aromatics: Reduce the heat to medium. Add the remaining olive oil if the pot is dry. Toss in the chopped onions and celery, cooking for 4–5 minutes until soft and translucent. Add the minced garlic and tomato paste, stirring constantly for about 1–2 minutes until fragrant and slightly darkened. 4. Deglaze the Pot: Pour in the dry red wine, using a wooden spoon to vigorously scrape up all the delicious browned bits (fond) stuck to the bottom of the pot. Let the wine boil rapidly for 2–3 minutes until it reduces by half. 5. Simmer Low and Slow: Return the browned beef and any accumulated juices back to the Dutch oven. Pour in the beef broth and Worcestershire sauce. Stir in the thyme, rosemary, and bay leaves. Bring the mixture to a boil, then immediately turn the heat down to low, cover with a tight-fitting lid, and simmer gently for 90 minutes until the beef begins to get tender. 6. Add the Root Vegetables: Stir in the chopped carrots and cubed potatoes. Cover again and continue to simmer on low heat for an additional 45–60 minutes, or until both the vegetables and the beef are completely fork-tender. 7. Thicken and Serve: Remove and discard the bay leaves. Taste the broth and adjust the seasoning with extra salt and pepper if needed. If you prefer an even thicker gravy, let it simmer uncovered for the last 10 minutes. Serve hot in deep bowls alongside crusty French bread or over a bed of creamy garlic mashed potatoes. #beefstew #homemadefood #easymeal #easydinner #homecooking Follow for more recipes.


@YSL Beauty cream make me blush in shade 44 🌸 the blend! #makeup #viralmakeup #yslmakeup #ysl #creamblush
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