You are looking for a stewed beef recipe that is appetizing? How to prepare it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious stewed beef should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of stewed beef, start from the type of ingredients, next selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want prepare stewed beef delicious as long as you know the trick and how to make this dish able be treat special.

Ingredients and seasonings required for make

1. Prepare 1-2 pounds stewing beef
2. Prepare 2 tbs oil
3. Use 1 large onion
4. Prepare 2 tbs minced garlic
5. Prepare 1 med green pepper
6. Prepare to taste Salt, pepper & adobo
7. Prepare 4 cup beef broth (I used 2 cup berf broth 2 c chicken broth)
8. Prepare 2 bay leaves
9. Prepare Optional (to make thicker)
10. Take 4-6 red skin potatoes, cut
11. Prepare 1/4 c cold water
12. Prepare 3 tbs corn starch

Heat fat or oil in a heavy skillet or Dutch oven over medium-high heat. In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf.

Steps to cook Stewed Beef:

1. Turn burner on to medium heat, add olive oil. Add meat, lightly brown on each side.
2. Cut/dice/mince, whichever you prefer the green pepper & onion. Once meat is browned add vegetables. Let cook 5 minutes, stir occasionally.
3. Add potatoes of desired, garlic, salt, pepper & adobo. Let cook 2 minutes.
4. Add broth & bayleaf. Sprinkle a little more adobo. Let come to a simmer. Cover and cook 1 1/2-2hrs, stirring occasionally & lower heat if comes to a heavy boil.
5. Optional (to make thicker): Mix corn starch & cold water. Add to pot, stir. Let cook 15 more minutes.
6. One on the left is no thickening agent, one on right is with thickening agent. Whichever you prefer. Serve with white rice or mashed potatoes.
7. Done and ready to serve!

Stir in carrots, potatoes and celery. Beef sold for stew (that is, trimmed and cut into bite-size cubes) is generally chuck or round—tough cuts that become tender and flavorful when slowly simmered in liquid. Beef round cuts (bottom and eye) are generally leaner than chuck (shoulder, leg and butt) and very well-suited to stew. (Avoid beef top round, which is just too lean to braise). A classic flour and water slurry is a good way to thicken a beef stew. Add the cubed beef to the pot and brown.

me, the simple preparation of Stewed Beef above can help you prepare food that are interesting and delicious. great for family/friends Hope it’s useful and good luck!