Beef Stew I

Beef stew with rosemary.

Step: 1

Heat oil in large pot. Add beef and flour, stirring to coat beef; brown.

Step: 2

Add water, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour.

Step: 3

Stir in potatoes, carrots (or turnips), browning sauce, and rosemary. Simmer 1-2 hours.

Step: 4

Add corn, green beans, and rice; simmer for 30 minutes longer.

Per Serving: 428 calories; protein 23.9g; carbohydrates 25.4g; fat 25.7g; cholesterol 76mg; sodium 239.9mg.

The word “stew” can refer to both a dish and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into few of pieces instead of being cooked whole , and the water based material 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 perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.