Beef and Walnut Stew

Beef stew with walnuts, peppers, mushrooms, onion and garlic. Serve over rice. It is even good cold! Originally from Australia.

Step: 1

In a large pan, melt butter in oil over medium heat. Cook meat in hot fat until browned on all sides. Remove with slotted spoon to a warmed dish.

Step: 2

Place garlic, peppers, and onion in remaining oil, and lightly fry until onion is clear. Return meat to pan; lightly mix together. Stir in walnut pieces, and cook and stir for one minute. Stir in tomato juice, and season to taste with salt and pepper. Cover, and bring to a boil. Reduce heat, and simmer for 1 1/2 hours.

Step: 3

Stir in mushrooms; cook for 20 minutes.

Per Serving: 389 calories; protein 20.1g; carbohydrates 11.1g; fat 30.9g; cholesterol 54.8mg; sodium 130.6mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.