Empty My Fridge
Just Amazing Beef Stew
Zutaten
- Extra virgin olive oil1 EL
- Beef2 lb
- Onion20
- Button mushroom½ lb
- Garlic · minced2 EL
- Tomatoes or one can of peeled and chopped Tomatoes2 Tassen
- Cherry tomato1 Dose
- Tomate½ Tassen
- Thyme · minced1 TL
- Rosemary · minced1 TL
- Port wine1 Tasse
- Beef stock5 Tassen
- Bay leaf1
- Flour½ Tassen
- Salt
- Black pepper
- Cornstarch1 EL
- Parsley · chopped2 EL
Zubereitung
- Heat the olive oil in a large skillet or Dutch oven and brown the beef cubes in batches without crowding the pan, removing each batch as it browns. Add a little oil if needed.
- In the same pot, cook the onions until golden brown. Add the mushrooms and cook until they release most of their water, then add the garlic and stir.
- When the garlic is fragrant (about 1 minute), add the tomatoes, port wine, browned beef, tomato puree, thyme, rosemary, bay leaf and beef stock. Bring to a gentle boil.
- Set a fine mesh strainer in the pot, add the flour and whisk it in, adding more flour if needed.
- Reduce the heat to low and simmer for 2 to 2½ hours, stirring occasionally, until the meat is very tender.
- Adjust the thickness with cornstarch mixed with water if needed, or with the reserved stock. Season with salt and pepper and sprinkle with chopped parsley.
Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.
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