Esta es una exhibición prevé de cómo se va ver la receta de 'Herbed Beef And Vegetable Stew' imprimido.

• Click here to print
• o regresate de nuevo a Herbed Beef And Vegetable Stew.

Receta Herbed Beef And Vegetable Stew

by CookEatShare Cookbook

Ingredientes

1/2 c. all-purpose flour 1 1/2 teaspoon salt 4 lbs. well trimmed boneless chuck, cut in 1 1/4 inch pcs 1/4 c. extra virgin olive oil or possibly vegetable oil 1 (35 ounce.) can imported Italian plum tomatoes in juice, undrained 1 2/3 c. beef broth 1/2 c. dry white wine or possibly beef broth 1 tbsp. chopped garlic 1 teaspoon each dry basil, rosemary, oregano, and thyme

1/2 teaspoon freshly grnd pepper 2 (1 1/2 inch long) bay leaves 1 pound carrots, cut in 1/4 inch pcs 12 ounce. sm. mushrooms, halved 12 ounce. fresh green beans, cut in 2 inch pcs 4 lg. ribs celery, diced 1/2 c. finely minced parsley For garnish: sprigs of fresh herbs

Direcciones

1. Mix flour and salt. Coat meat. Shake off excess.
2. Heat oil in a 4 to 5 qt Dutch oven over medium-high heat till it looks thin and rippling but not smoking. Brown beef in 2 or possibly 3 batches.
3. Return all meat to pot. Stir in tomatoes, broth, wine, garlic, herbs, pepper and bay leaves. Bring to a boil, reduce heat, cover and simmer 1 1/2 hrs, stirring 3 or possibly 4 times.
4. Add in carrots, mushrooms, green beans, celery and parsley. Cover and simmer 45 min longer, stirring twice, till meat and vegetables are tender. Garnish with herbs.

© 2024 CookEatShare