Beef And Potato Stew Recipe by cata69
Beef and Potato Stew Cooking Instructions 15 minutes 1 Ask your butcher to cut the beef into large cubes for stew. In the kitchen, heat a pot with enough oil to cover the bottom and add the two garlic cloves. Don’t let the garlic burn—just use it to flavor the oil, then remove it. Add the beef and brown it, stirring constantly with a spatula so it doesn’t stick. Once browned, transfer the beef to a deep plate and season with salt and pepper. 2 Add the onions, cut into quarters, to the pot. Stir constantly so they don’t stick, add a generous pinch of salt, and cook until they turn translucent. Add the whole peeled potatoes and sauté them well, stirring constantly. 3 Once everything has some color, return the beef to the pot, add the bay leaves and sweet wine if using, and pour in enough broth or water to cover everything. Let it cook over low heat for about 1 hour. Enjoy! 1 Ask your butcher to cut the beef into large cubes for stew. In the kitchen, heat a pot with enough oil to cover the bottom and add the two garlic cloves. Don’t let the garlic burn—just use it to flavor the oil, then remove it. Add the beef and brown it, stirring constantly with a spatula so it doesn’t stick. Once browned, transfer the beef to a deep plate and season with salt and pepper. 1 Ask your butcher to cut the beef into large cubes for stew. In the kitchen, heat a pot with enough oil to cover the bottom and add the two garlic cloves. Don’t let the garlic burn—just use it to flavor the oil, then remove it. Add the beef and brown it, stirring constantly with a spatula so it doesn’t stick. Once browned, transfer the beef to a deep plate and season with salt and pepper. 2 Add the onions, cut into quarters, to the pot. Stir constantly so they don’t stick, add a generous pinch of salt, and cook until they turn translucent. Add the whole peeled potatoes and sauté them well, stirring constantly. 2 Add the onions, cut into quarters, to the pot. Stir constantly so they don’t stick, add a generous pinch of salt, and cook until they turn translucent. Add the whole peeled potatoes and sauté them well, stirring constantly. 3 Once everything has some color, return the beef to the pot, add the bay leaves and sweet wine if using, and pour in enough broth or water to cover everything. Let it cook over low heat for about 1 hour. Enjoy! 3 Once everything has some color, return the beef to the pot, add the bay leaves and sweet wine if using, and pour in enough broth or water to cover everything. Let it cook over low heat for about 1 hour. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Stuffed Zucchinis Witches Brew Roasted Butternut Squash Beef Enchilada Casserole Apple Pie Punch Stuffed Zucchinis Witches Brew Roasted Butternut Squash Beef Enchilada Casserole Apple Pie Punch Sukhiyan Chicken filled braided Bread Coconut Burfi Kerala Unniyappam Easy falooda Mashmellows Roasted Butternut Squash Jalapeño Popper Witch Fingers Gardener's Pie Minty chocolate espresso balls Sukhiyan Chicken filled braided Bread Coconut Burfi Kerala Unniyappam Easy falooda Mashmellows Roasted Butternut Squash Jalapeño Popper Witch Fingers Gardener's Pie Minty chocolate espresso balls