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Monday, February 25, 2013

Learn the Different Ways of Preparing Stews



Recipe 1 - Beef stew

The traditional recipe of beef stew is delicious and inexpensive and can be used to serve 12 people. The preparation time is 30 minutes while the cook time is 1½ hours. In total this accounts for 2 hours.


· One pound beef stew meat
· 1 quart beef broth
· One large potato
· One celery stalk
· One onion
· One carrot
· Salt and pepper
· Tomato paste (optional)
· 2 bay leaves
· Red wine (optional)
· Oil (any kind)
· Several spoonfuls of flour
· A large or medium-sized pot
· A heatproof container

How to make stew

1. Chop the vegetables into pieces (large).

2. Sprinkle the meat generously with salt and pepper on all sides. Also sprinkle flour on the meat and then toss to coat.

3. Coat the pots bottom with oil. Heat the pot over a medium-high heat. Allow the oil to become extremely hot and shimmering, for about 3 minutes. Put the meat in the cooking pot and cook for 3 to

 4 minutes without stirring. This will allow a brown crust to form. Then turn the meat, allowing it to cook for several minutes until all the sides have browned. Remove the meat and place it on a plate.

4. Pour several spoonfuls of hot oil in a heatproof container (the oil can be thrown away after cooling) and place the pot on the stove over a medium-high heat. Then add the onions, celery and carrots. Season the mixture using salt and pepper. Cook by stirring occasionally for 5 minutes until the vegetables have browned.

5. Add tomato paste and bay leaves. Stir the mixture of vegetables to coat them with the tomato paste. Then pour enough wine to coat the pot's bottom and use the spoon to scrape away any browned bits that could be stuck on the bottom (deglazing).

6. Add the meat, potato, accumulated juices and beef broth so as to cover everything. Allow the meal to boil, then lower the amount of heat to allow the stew to simmer. Cover the mixture and simmer for about one hour, to the point the meat becomes tender. Season the meal with pepper and salt to taste, and then serve.

Recipe 2 - Tomato stew

· Fresh plum tomatoes
· Vegetable oil
· Tinned tomato paste (600 grams)
· 1-2 medium sized onions


1. Pour fresh tomatoes into a pot and cook using high heat until most of the water has dried
2. Add the chopped onions and vegetable oil.

3. Cook using low heat. Stir after short intervals until oil has separated from tomato purée. The tomato purée often features streaks of oil. Taste the tomato purée to ensure the taste of raw tomato is gone.

4. Pour out the extra vegetable oil and pour some tinned tomato paste. This simple tomato soup can be served together with rice & beans, or spaghetti.

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