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Receta Chef Moose Zader's Miner's Beef Stew
by Global Cookbook

Chef Moose Zader's Miner's Beef Stew
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Ingredientes

  • 1/4 c. vegetable oil
  • 3 lb boneless beef chuck cut into 1" cubes
  • 1 3/4 c. finely-diced onion
  • 1 tsp minced garlic
  • 1/2 c. all-purpose flour
  • 1/2 c. tomato puree
  • 4 c. beef broth
  • 2 x bay leaves
  • 2 pch dry thyme
  • 2 pch freshly-grnd black pepper Salt to taste
  • 6 x celery ribs cut large pcs
  • 2 3/4 c. cut carrots in large pcs
  • 1 lrg red bell pepper
  • 1 pkt small pearl onions - (8 ounce) peeled
  • 1 c. diced tomatoes
  • 1 2/3 c. frzn green peas
  • 1 Tbsp. Tabasco sauce

Direcciones

  1. Heat oil in a large pot till very warm. Add in beef; brown well, stirring frequently. Don't crowd beef in pot; if necessary, brown beef in batches.
  2. Add in onions and garlic; cook till lightly browned. Sprinkle flour into pot; stir to combine with fat, making a roux. Cook till roux is lightly browned.
  3. Stir in tomato puree and stock. Continue to stir till sauce thickens. Add in bay leaves, thyme and black pepper.
  4. Reduce heat to low; cover pot. Cook till meat is tender, about 1 to 1 1/2 hrs. Stir and check occasionally to keep mix from scorching.
  5. While meat is cooking, bring a saucepan of salted water to a boil. Add in celery, carrots, red bell pepper and onions. Cook till vegetables are tender. Drain.
  6. When the meat is tender, add in cooked vegetables, diced tomatoes, peas and Tabasco to stew. Heat through. Remove and throw away bay leaves. Serve warm.
  7. Miner's beef stew can be served in a "boule," a round loaf of bread which has been hollowed out.
  8. This recipe yields 10 to 12 servings.