Beef Stew My Style !!!...It Is Still Chilly Outside

Today my friends we shall make a stew. I thought of sharing with you a different way than I usually make it. Instead of tomato I will use half a bottle of dry red wine and will not stir fry the onions and the garlic while searing the meat.

You will need:
Serves 6
-  1.7 kg of any tough cut of beef  in 3 inch pieces.
-  2 Medium onions chopped.
-  3 cloves of garlic chopped.
-  3 Carrots cut in 1 inch pieces.
-  1 Parsnip cut in 1 inch pieces.
-  3 Zucchini also cut in 1 inch pieces.
-  6 potatoes peeled and cut in two lengthwise then in 1 inch pieces.
-  1 Beef Bouillon cube and 1 vegetable disolved in 1.5 liters boiling water.
-  Pepper.
-  No Salt.
-  Flour to coat beaf pieces.
-  Olive oil.
-  300 ml of dry red wine.

-  Pour enough olive oil to cover the base of a large diameter saucepan, so that the meat pieces would all be in one layer.
-  Heat the oil on high heat. Drop the flour coated beef pieces one by one snuggly fitting them beside each other. Fry on high heat to brown on all sides to sear.
-   When all sides are nice and brown, add the wine. It should make a loud "TSHHHHH" (an expression an across the atlantic very good friend of mine likes).
-  Wait for the wine to dissipate, add one liter of the bouillon, and only then add the garlic, onion, and the rest of the vegies bring to a boil then simmer for one and half hours.


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