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- 700 g beef;
- 2 red onions;
- a capsicum pepper;
- a carrot;
- 2 red spoons in a jar;
- 2 tablespoons broth;
- a Maggi beef cube;
- salt pepper;
- granulated garlic;
- sweet Boya;
Preparation time: less than 90 minutes
RECIPE PREPARATION Beef stew:
- I cut the meat into smaller pieces, washed it, then put it to fry in a little oil.
- I cleaned, washed and chopped the vegetables.
- In a separate saucepan, I boiled the water, then added a cube of beef.
- When the meat was fried a little, I added the onion, let it cook, then I added the other vegetables.
- I hardened them a little too, then I added boiled water, tomatoes, broth and spices.
- I let it boil, I adjusted the taste with salt and pepper, then I added parsley,
|1,400 kg||beef cut into 2.5 cm cubes.|
|115 gr||bacon, finely chopped|
|1||medium onion, julienne cut|
|1||celery stalk, cut into slices|
|2||cloves of garlic, cut into thin slices|
|4 dogs||strained beef soup|
|2 dogs||Burgundy wine (red wine, dry)|
|220 gr||salads, finely chopped, sautéed|
|220 gr||mushrooms, cut into 4 and sautéed until golden|
|2 tablespoons||chopped parsley, small|
|250 gr||pappardelle pasta, al dente kittens|
|as needed||rapeseed oil or butter|
|to taste||salt and pepper|
Preheat the oven to 220 degrees Celsius.
Season the meat cubes with salt and pepper and pass each piece of meat through the flour to dry. Shake off excess flour cubes. Put the pieces of bacon in a pan, without oil and fry until golden and the fat is melted. Remove and place in a plate on a paper towel and allow to cool.
Pour rapeseed oil over the fat left by the bacon and, over high heat, fry the meat on all sides until browned. Then take it out in a bowl and set it aside.
Add oil, if needed, and cook the salads, carrots and celery until tender. Next, the garlic and leave for 1 minute.
The meat is put back in the pan, along with herbs and wine. Season with salt and pepper and bring to the boil. Cover the pot and bake for 2-3 hours, or until the meat is tender.
Remove the meat from the pot and strain the liquid it left.
Put the sauce to boil in a medium bowl and leave it on the fire until it starts to thicken.
Add, again, the meat, bacon, onion and sautéed mushrooms, greens. season again with salt and pepper, if necessary.
Ingredient Mexican beef stew
600 g veal (pulp)
4 suitable onions (forms a tasty sauce)
1/2 bunch of green parsley
For the gasket (quantities are set depending on the number of people)
some fresh mushrooms (any variety)
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
100 g sweet corn (optional)
50 g butter (for boiling and sauteing vegetables)
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Fry the meat well so that the pores close. Then put it in the preheated oven (200 ° C) and leave it for about 30 minutes. Meanwhile, mix the butter, breadcrumbs, mustard, crushed garlic and salt, then add everything over the beef steak and fry for another 5 minutes.
Wash the tomatoes, wipe them, cut a lid and scoop them out with a teaspoon. Grease a form with olive oil and put the tomatoes in it, salt them and pepper them to taste.
In a plate, put the core of the tomatoes and add the finely chopped mozzarella. Wash the basil, cut it finely and mix it with the cream. Preheat the oven to 220 ° C. Fill the tomatoes with the cheese mixture and bake for 15 minutes. Garnish with the remaining basil leaves.
Peel the vegetables, cut them into medium pieces, leave them for 12 minutes in boiling salted water, then take them out, drain them well and fry them in hot butter. Add salt and pepper.
Clean the beans and leave them in salted water for 10 minutes, cool them well, drain them and put them in hot butter. Season it.
1.5 kg of beef brine
salt, ground pepper
4 tablespoons butter
8 tablespoons breadcrumbs
60 g mustard seeds
a clove of garlic
For gasket 1:
2 tablespoons olive oil
200 g Mozzarella
1/2 bunch of basil
3 tablespoons sour cream
For gasket 2:
400 g potatoes
400 g carrots
2 tablespoons butter
salt, ground pepper
For gasket 3:
500 g green beans
1 tablespoon butter
salt, ground pepper
How to make Mexican beef stew
Beef portion large pieces (like snails), beat very little with the hammer hammer (just as it spreads easily, without adding salt, because it hardens). The pieces are added in a double-bottomed pan in hot oil (as it changes color, it becomes whitish), turning them on both sides constantly, approx. 5-10 minutes.
Beef then take out in a bowl and in oil remaining is added onion, cleaned and cut into juliennes, stirring until translucent, following garlic cut slices, bell peppers cut into thin slices to soften approx 3 minutes, stirring constantly to prevent frying vegetables (only soaked).
Over the vegetables soft, it adds beef along with the tomato juice, letting it boil, to take from tastes, to be completed with the water, until beef is contained in the liquid.
Saucepan cover with a lid, letting it boil simmer for about 50-60 minutes (until a viscous sauce is formed, and if beef is not enough boiled, you can add more water along the way).
At the end, add in the pan with beef stew, drops of Tabasco sauce, salt and pepper to taste.
While beef stew is on fire, we deal with vegetables for garnish, to save time.
Vegetables (potatoes, carrots, mushrooms, string beans) will be cleaned and cut into large shapes (sticks& # 8211 carrots appropriately large cubes -potatoes mushrooms and beans will be left whole), then they are boiled in cooking order which we all know (carrots, potatoes, mushrooms and string beans) a pot with a little water and salt, for 20 minutes (let the vegetables remain al dente).
In a Teflon pan, heat the butter, then the drained vegetables saute for about 5 minutes.
Mexican beef stew will be served hot in spread white plates, along with vegetable garnish, optionally decorated with freshly chopped parsley.
Beef Stew - Recipes
A perfect recipe for a weekend dinner and I say that because even if it is easy to make it takes more time to prepare. But the result is worth the wait and the family will be extremely happy with the result. At least for us, it's like that every time.
Cruise Phase (PL), Consolidation, Definitive Stabilization
-1-2 carrots depending on size
Preparation. Vegetables (onions, peppers and carrots) are washed and cut into cubes, respectively slices. We wash the beef and cut it into cubes of the right size. Put the oil in a pan and simmer the meat over low heat. After the meat is done (it has changed color), add the vegetables over and "temper" them for a few more minutes (possibly add a drop of water).
Then add 1-2 cups of water depending on how much sauce we want to be in the stew and bay leaves. Cover the pot and let the stew simmer over medium heat for about 40 minutes, stirring occasionally.
We only have one step left, namely to add the tomato juice, salt, pepper and paprika and continue to let it boil with the lid on (about 30 minutes). The cooking time of beef differs greatly from one meat to another and it is quite difficult to estimate how long the final cooking time is.
Chop the small green parsley and put it as soon as we take the beef stew off the heat (I forgot to put it when I took the pictures).
Cook the onion. Add the garlic and then the turmeric.
Add the pieces of meat, herbs and dried green lemons. They can crack a little, so they will release more flavor.
Add salt and pepper to taste.
Add water. It should also cover a couple of fingers.
Put in the Crock Pot. It is set to HIGH 3 hours or SLOW 6 hours.
Half an hour before it is ready, add the red beans and lime juice.
Taste and if necessary add salt, pepper and lime.
And for those who don't have a Crock Pot, here's how to do it after you've added water:
After it starts to boil, turn it on low heat and put the lid on. It lasts about 2 hours.
Add lime juice and red beans. Taste and add more flavors to taste. You can also add water if it has dropped too much.
Leave it on the fire for another 30 minutes.
Beef belly recipe required:
- 500-700 gr belly
- 1 carrot
- 1 onion
- 2 strands of celery stalk
- 1 small can of diced tomatoes in broth
- 1 tablespoon tomato paste
- 2 cloves of garlic
- 2 tablespoons olive oil
- 30 gr butter (2 tablespoons)
- 1 glass of white wine
- 1 cup beef soup
- 2 bay leaves, pepper, salt