Skip to content
Menu
Toni Chapman's Beef Stew
Hauptgericht

Toni Chapman's Beef Stew

2 Std. 45 Min.Für 6Nutri-Score B€€
von @themoodyfoody16 Importe0 Mal gekocht
Rezept anpassen

was Sie brauchen

Zutaten

6 Personen
  • chuck roast (cut into chunks)Fleisch1,2 kg
  • flourVorräte40 g
  • Worcestershire sauceVorräte30 ml
  • spices (salt, pepper, paprika)Gewürze10 g
  • celery (chopped)Obst & Gemüse3 Stücke
  • onion (chopped)Obst & Gemüse2 Stücke
  • garlic (chopped)Obst & Gemüse4 Stücke
  • carrots (chopped)Obst & Gemüse4 Stücke
  • potatoes (chopped)Obst & Gemüse4 Stücke
  • oilVorräte30 ml
  • tomato pasteVorräte30 g
  • beef bouillon pasteVorräte15 g
  • beef brothVorräte700 ml
  • Cabernet wineGetränke200 ml
  • aromatics (bay leaf, thyme)Gewürze5 g

pro Portion

Nährwerte

435kcal

Kohlenhydrate
16 g
Eiweiß
44 g
Fett
22 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kochtopf
  • Bratpfanne
  • Rührschüssel

Schritt für Schritt

Zubereitung

  1. Season and coat the beef

    • Chop the chuck roast into chunks.
    • Add the flour, Worcestershire sauce and spices and toss to coat.
    Schritt 1

  2. Chop the vegetables

    • Chop the celery, onions, garlic, carrots and potatoes.
    Schritt 2

  3. Sear the beef

    • Heat the oil in a large pot.
    • Sear the beef in batches until well browned.
    Schritt 3

  4. Cook the vegetables and build the base

    • Add the vegetables to the same pot.
    • Toss in the tomato paste and the beef bouillon paste.
    • Pour in the beef broth and the Cabernet.
    Schritt 4

  5. Simmer the stew

    • Return the beef and its remaining liquid to the pot.
    • Add the aromatics.
    • Let it simmer gently.
    Schritt 5

  6. Add the potatoes and carrots

    • Add the potatoes and carrots at the end and cook until tender.
    Schritt 6

  7. Serve

    • Ladle the stew into bowls and serve hot.
    Schritt 7
Mezze holen