Delicious & Hearty BEEF STEW Recipe | Homestyle BEEF & ROOT VEGETABLES STEW. Recipe by Always Yummy! скачать в хорошем качестве

Delicious & Hearty BEEF STEW Recipe | Homestyle BEEF & ROOT VEGETABLES STEW. Recipe by Always Yummy!

This hearty and delicious beef stew is simmered with potatoes and carrots in a special sauce to get an exquisite taste and a mouthwatering smell. Stew is perfect for a family dinner or a festive table. Those tender chunks of braised meat with vegetables and a sauce from beef broth will please even the most demanding gourmets! Feel free to replace veggies with any you like. And remember to serve your stew with crunchy toasted bread. ❤️ If you like the recipe and want to say thanks, you can buy us a coffee - http://buymeacoffee.com/alwaysyummy ✅Ingredients • beef – 2,2 lb | 1 kg • potato (preferably red) – 1,3 lb | 600 g • carrot – 14 oz | 400 g • onion – 6 oz | 170 g • 4 garlic cloves • all-purpose flour – 3 tbsp • tomato paste – 2 oz | 60 g • dry red wine – 7 fl oz | 200 ml • beef broth – 3 fl oz | 700 ml • worcestershire sauce – 1 tbsp • fresh thyme – 1 tbsp • dried rosemary – 2 tsp • 2 bay leaves • balsamic vinegar of Modena – 1 tbsp • fresh parsley – 2 tbsp • vegetable oil – 3 tbsp • salt – 2 tbsp ✅ You will need cast iron stockpot (volume - 5 qt | 5 l or more) carving board bowl 📙 Preparation 1. Cut the beef into medium-sized pieces and wipe them with paper towels. 2. Cut the carrots and potatoes into large pieces, chop up garlic and onion. 3. Preheat a stockpot over high heat, add 2 tbsp of oil and fry half of the chopped beef for 4-5 minutes, flipping the pieces until golden brown. Repeat with the other half of beef chunks. 4. Place the fried meat into a bowl. 5. Add 1 tbsp of oil and the chopped onions to the stockpot and fry them over medium heat for 4-5 minutes until golden. 6. Add the garlic and fry over medium heat for 30 seconds. 7. Add flour and tomato paste, fry over low heat for 1 minute. 8. Pour red wine into the stockpot, cook for 1-2 minutes, stirring continuously. 9. Add the fried beef, thyme, rosemary, a bay leaf, beef broth, worcestershire sauce and mix, bring to a boil, cover with a lid and simmer over low heat for 1 h 30 m 10. Then add the potatoes and carrots, salt, stir and simmer over low heat for another hour. 11. Turn off the stove, add balsamic vinegar to the stockpot and stir, cover with a lid and leave for 10 minutes. 12. Serve beef and vegetable stew hot with chopped parsley sprinkled over.