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Receta Beef Stew
by Nancy Miyasaki

Beef Stew

The beef stew is a very good traditional beef stew. If you are craving the beef stew your grandmother used to make, then this will definitely hit the spot Classic comfort food for a cold day!

Calificación: 4.3/5
Avg. 4.3/5 6 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Wine and Drink Pairings: Cabernet sauvignon

Ingredientes

  • 2 pounds beef stew meat
  • 2 tablespoons vegetable oil
  • 1 cup water, 1 bottle Guinness (or other stout beer)
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, peeled
  • 1 or 2 bay leaves
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • Dash ground allspice or ground cloves
  • 3 large carrots, sliced
  • 3 ribs celery, chopped
  • 2 potatoes, cut into 1 inch cubes
  • 3 turnips, cut into 1 inch cubes
  • 2 tablespoons cornstarch

Direcciones

  1. In a saute pan, heat the oil until hot then brown the meat. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, allspice, and meat into a large slow cooker. Cover and cook on high for 4 hours.
  2. Add carrots, celery, potatoes and turnip. Reduce heat to low, cover, and cook another 4 hours.
  3. Optional (depending on how thick you like your stew): To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.