Beef Stew V

A charming beef stew flavored with red wine and vegetables. This recipe makes lots of stew, so invite some friends over.

Step: 1

Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.

Step: 2

Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.

Per Serving: 285 calories; protein 17.3g; carbohydrates 23.2g; fat 12.4g; cholesterol 53.4mg; sodium 561mg.

The word “stew” can process to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the liquid all of it 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 making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.