Plato principal
Toni Chapman's Beef Stew
2 h 45 minPara 6Nutri-Score B€€
B
2 h 45 min
2 h 45 minToni Chapman's Beef Stew
receta de
Toni Chapman
@themoodyfoody
14 recetas
16 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chuck roast (cut into chunks)Carne1,2 kg
flourDespensa40 g
Worcestershire sauceDespensa30 ml
spices (salt, pepper, paprika)Especias10 g
celery (chopped)Frutas y verduras3 piezas
onion (chopped)Frutas y verduras2 piezas
garlic (chopped)Frutas y verduras4 piezas
carrots (chopped)Frutas y verduras4 piezas
potatoes (chopped)Frutas y verduras4 piezas- oilDespensa30 ml
tomato pasteDespensa30 g- beef bouillon pasteDespensa15 g
- beef brothDespensa700 ml
Cabernet wineBebidas200 ml- aromatics (bay leaf, thyme)Especias5 g
por ración
Nutrición
435kcal
- Carbohidratos
- 16 g
- Proteínas
- 44 g
- Grasas
- 22 g
lo que usará
Utensilios
Olla
Sartén
Bol
paso a paso
Preparación
- Paso 1
Season and coat the beef
- Chop the chuck roast into chunks.
- Add the flour, Worcestershire sauce and spices and toss to coat.
- Paso 2
Chop the vegetables
- Chop the celery, onions, garlic, carrots and potatoes.
- Paso 3
Sear the beef
- Heat the oil in a large pot.
- Sear the beef in batches until well browned.
- Paso 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.
- Paso 5
Simmer the stew
- Return the beef and its remaining liquid to the pot.
- Add the aromatics.
- Let it simmer gently.
- Paso 6
Add the potatoes and carrots
- Add the potatoes and carrots at the end and cook until tender.
- Paso 7
Serve
- Ladle the stew into bowls and serve hot.
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