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Beef stew

Beef stew


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God made a throne for a man and an altar for a woman. The throne exalts, the altar sanctifies.

  • 400g beef
  • 2 carrots
  • 4start
  • 1 box of red cubes
  • salt pepper
  • fulgi chilli
  • oil
  • parsley
  • 50g celery
  • 100ml water
  • 100ml white wine
  • thyme

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Beef stew:

Leave the veal in cold water for a few minutes, then continue washing, dab with a paper towel and then cut into cubes. Separately, heat, also in a pan, in hot oil: diced celery, sliced ​​onion, diced carrot, chilli flakes and finely chopped parsley tails. When the vegetables are golden, add the veal and let it boil, adding hot water from time to time. We add 1 sprig of thyme, we add the wine and at the end the salt and pepper. Sprinkle with parsley and serve with polenta or bread


Beef stew

A classic recipe, not very difficult but that you try late in life, although it is well worth it. Beef stew is healthy, it also has vegetables in addition to beef and if you make sure everything is well cooked and suitable you will have an honorable dinner.

Beef stew can be made either over low heat or in the oven. And if you do it in copper vessel like me, I guarantee you'll lick your fingers. I recommend soup instead of water, but if you don't have water, add a few more vegetables to taste.

Watch the video and I hope it inspires you.

Ingredient beef stew:

500 ml of soup (it can be made of vegetables or beef, you do it on the spot by boiling the vegetables / beef until it decreases to the desired amount or you use the one in the freezer if you have kept it earlier)

2 onions cut into pieces or a thin layer of chopped leeks

1 kg of beef (veal, beef, what you find fresher and more tender) cut into pieces

200 grams of frozen baby carrots (I recommend because they are sweeter, but of course you can replace them with Romanian carrots)

200 grams of frozen peas

a few strands of fresh thyme

6 diced potatoes

1/4 cup flour (or more than enough to roll the pieces of beef)

salt and pepper, parsley for serving

Method of preparation:

1. Cut into cubes and / or prepare potatoes, meat, onions.

2. Heat the bowl and add a little oil. Fry until the beef is white.

3. Remove the beef from the bowl on a napkin to absorb excess oil. Add the onion / leek.

4. Add the red wine and bring the beef back to the pot.

5. Pour the soup and tomato juice. Add the spices: bay leaves, salt and pepper and optionally, if desired, a hot pepper.

6. Let it cook for 45 minutes if you have a good heat-conducting dish (such as copper) or until the meat softens, then add the potatoes, carrots, peas. Boil for a maximum of 10 minutes.

7. Beef stew can be served hot with parsley sprinkled on top and fresh bread.

Because it is a quantity for at least 4 servings, you should know that it can be eaten and heated the next day.

If you like my kitchen, you know it's made by Euphoria Kitchens Hall.


500 g beef (preferably antricot),
1 kg onion,
100 ml red wine,
1 link parsley,
1-2 bay leaves,
50 g flour,
salt, pepper, oil,

The meat is cut into pieces, the onion is cut into scales and put in a pan with a little oil.

Add a little water, salt, pepper, bay leaf.

Stir from time to time so as not to get caught.

When the meat and onion have softened, add the flour dissolved with a little cold water, the wine.

Leave covered, stirring occasionally. Leave until the meat is soft.

At the end, add finely chopped parsley.


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


Calf-tailed stew at Crock-Pot

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of veal tail stew it is wonderful when the weather is a little gloomy and the body seems to ask us for a full and consistent food, which is not heavy or very fat. I really like stews, like any Romanian, and I really like food cooked slowly, at low temperature, when the meat simply comes off the bone. For this stew recipe I used the 5.7 liter Crock-Pot slow cooker. It is spacious enough to cook for 6 people and is great for the recipes we want to prepare over low heat.

It cooks at a low temperature for a long time, so the meat becomes tender and juicy, the nutrients are preserved, and the vegetables are cooked perfectly, but they keep their shape and color. I wanted to add flavor to the dish and I chose to marinate the meat, and for a quick marinade I used the Food Saver vacuum cleaner together with the marinade casserole. This way I only needed to leave the casserole in the fridge for 15 minutes, and the meat was perfectly marinated. If you don't have this casserole, you can usually leave the meat to marinate in the fridge for a few hours or preferably overnight.

Once the meat is marinated, the veal tail stew is extremely easy to prepare. We simply put all the ingredients in the Crock-Pot bowl, set the appliance to High for 5 hours and it cooks in our place. We don't have to add water, we don't have to be supervised, we just let him do his job, and in 5 hours the food will be ready. Depending on the meat you are using, it may take an extra hour to cook, so check the meat before serving. The result is delicious, the veal tail becomes tender, juicy and the vegetables are perfectly cooked.

You can put in the veal tail stew any kind of vegetables you want. I opted for potatoes, carrots, onions and bell peppers, but mushrooms go very well in this dish, as do olives or cherry tomatoes. To flavor, we used spices, thyme, parsley and bay leaves, but you can also add rosemary or a mixture of herbs. I sincerely hope that you also try this veal tail stew because it is simply delicious, and if you liked my Crock-Pot, you should know that you can find it at a discount by accessing this link: http: // goo .gl / ypkzJH


/> Beef stew with vegetables and greens from: onions, bell peppers, carrots, beef pulp, tomato juice, parsley, thyme, oil, salt and pepper. Ingredients: 2 onions 1 bell pepper 3 carrots 400g beef pulp 150ml tomato juice parsley thyme oil salt pepper Preparation: Heat 4 tablespoons oil and

Beef stew with beer from: beef, oil, flour, onion, garlic, tomato sauce, dark beer, carrots, thyme, parsley, salt and pepper. Ingredients: 1 kg beef 30 ml oil 20 g flour 2 chopped onions 1 clove garlic 20 g tomato sauce 300 ml dark beer 4 chopped carrots…


Beef broth stew with red wine-Gordon Ramsay

On my blog, in the window with the most viewed recipes, I see in 5 days out of 7 the tochitura with polenta posted. Romanians are tireless seekers of the perfect stew. Look, I found the stew recipe, not from my grandmother or mother, but from the genius Gordon Ramsay.
Of course it is the best, with beef stock, plenty of red wine and low in the oven under the lid for 2.5 hours. Don't be scared by this beef fund. It's the juice from a soup. Well, yes, you have to add it if you want to get the best stew so far (that's how it was voted in our family).
I had the soup obtained after I cooked the beef and vegetables for a beef salad (decadence for carcotasi). All the peoples of Europe love stew. I will also study the French: blanquettes, carbonades, navarins, daubes & # 8230
Tx sisterkitchen.ro and Carturesti again because you rewarded me with the book called Gordon's Perfect Menu.

INGREDIENTS
700 g boneless beef broth
2-3 tablespoons of flour
salt (sea would be ideal)
freshly ground black pepper
olive oil for the preparation
125g smoked bacon
2 carrots
600 g celery (I put zucchini)
100g small onions (salads)
thyme branches
2 bay leaves
175 g mushrooms
1 tablespoon tomato paste
350ml red wine (those who are not allowed to put wine replace it with a few tablespoons of balsamic vinegar and water)
250ml beef fondant
1 hand chopped parsley
FOR SERVICE


Beef stew

A classic recipe, not very difficult but that you try late in life, although it is well worth it. Beef stew is healthy, it also has vegetables in addition to beef and if you make sure everything is well cooked and suitable you will have an honorable dinner.

Beef stew can be made either over low heat or in the oven. And if you do it in copper vessel like me, I guarantee you'll lick your fingers. I recommend soup instead of water, but if you don't have water, add a few more vegetables to taste.

Watch the video and I hope it inspires you.

Ingredient beef stew:

500 ml of soup (it can be made of vegetables or beef, you do it on the spot by boiling the vegetables / beef until it decreases to the desired amount or you use the one in the freezer if you have kept it earlier)

2 onions cut into pieces or a thin layer of chopped leeks

1 kg of beef (veal, beef, what you find fresher and more tender) cut into pieces

200 grams of frozen baby carrots (I recommend because they are sweeter, but of course you can replace them with Romanian carrots)

200 grams of frozen peas

a few strands of fresh thyme

6 diced potatoes

1/4 cup flour (or more than enough to roll the pieces of beef)

salt and pepper, parsley for serving

Method of preparation:

1. Cut into cubes and / or prepare potatoes, meat, onions.

2. Heat the bowl and add a little oil. Fry until the beef is white.

3. Remove the beef from the bowl on a napkin to absorb excess oil. Add the onion / leek.

4. Add the red wine and bring the beef back to the pot.

5. Pour the soup and tomato juice. Add the spices: bay leaves, salt and pepper and optionally, if desired, a hot pepper.

6. Let it cook for 45 minutes if you have a good heat-conducting dish (such as copper) or until the meat softens, then add the potatoes, carrots, peas. Boil for a maximum of 10 minutes.

7. Beef stew can be served hot with parsley sprinkled on top and fresh bread.

Because it is a quantity for at least 4 servings, you should know that it can be eaten and heated the next day.

If you like my kitchen, you know it's made by Euphoria Kitchens Hall.


Beef Stew with Wine

800 g beef (eg brine)
250 ml of red wine
360 ml meat soup (from 1 cube)
400 g carrots
250 g small white mushrooms (champignon)
2 onions
1 clove of garlic
4 tablespoons oil
2 tablespoons flour
1 bay leaf
4 thyme wires
1 teaspoon buoy
3 tablespoons tomato paste
salt, ground pepper

Preparation:
Depending on the preference, several vegetables can be used, thus increasing the content of vitamins, nutrients and minerals.

1. Peel and chop the onion. Cut the meat into cubes of approx. 2 cm and fry quickly on all sides, in 3 tablespoons of oil.
2
. Put the meat in a pot, sprinkle flour on top, add the bay leaf and the leaves of 2 thyme strands. Season with salt, pepper and paprika, then add the onion and cleaned and crushed garlic.
3.
Add tomato paste, then wine and soup. Boil over low heat, covered, stirring occasionally, until soft.
4. After 1 hour of boiling, clean the carrot, cut it into 3-4 cm pieces and add it to the stew.
5.
Peel and slice the mushrooms, then fry in a pan, in a tablespoon of oil, over high heat, for 5 minutes. Season with salt and pepper and add to the stew 15 minutes before boiling. Everything is boiled, decorated with thyme and served.

- The pieces of meat fry one at a time. Sprinkle the flour evenly and fry until golden. Only then add the wine and soup.
- Add the bay leaf,
and the stew is boiled over low heat. If it is not cooked very slowly, the meat will be hard and fibrous.


Beef stew

Today we propose for lunch stew with beef. Our recipe contains about 40 grams of carbohydrates per serving and is the ideal option for a family meal.

Recipes for diabetics will present below the necessary ingredients, how to prepare and the nutritional values ​​for the beef stew recipe.

Number of servings: six.

Preparation time: 30 minutes.

Cooking time: two hours.

Ingredients needed for beef stew:

  • 700 grams of diced beef
  • half a teaspoon of smoked paprika
  • two tablespoons wholemeal flour
  • a teaspoon of extra virgin olive oil
  • three teaspoons of tomato paste
  • two teaspoons herbs of Provence
  • two cloves of crushed garlic
  • two cups of dry red wine
  • two cups of water
  • a teaspoon and a half with chopped rosemary
  • two bay leaves
  • three cups of diced potatoes
  • two cups of diced onions
  • two cups of sliced ​​carrots
  • two tablespoons of balsamic vinegar
  • a cup of fresh or frozen peas
  • salt and pepper to taste.

How to prepare beef stew:

  1. In a small bowl, place the diced beef and season to taste.
  2. In a larger bowl add two tablespoons of flour and smoked paprika. Mix the dry ingredients until smooth, then add the beef pieces one by one. Walk the beef cubes through the dry mixture until they are covered on all sides.
  3. Add a teaspoon of oil to a cast iron pot with a lid. When the oil has warmed up, brown the beef. Add the tomato paste, Provence herbs and garlic.
  4. Cook until the beef is well browned.
  5. Add the wine, then mix well. Allow to drop until the liquid is half full, about five minutes after boiling.
  6. Then add water, rosemary and bay leaves. Bring the composition to the boil, then reduce the heat and cover the pot.
  7. Boil until the meat is soft, about an hour and a half.
  8. Then add the potatoes, carrots and onions, cover again. Let it cook covered for another half hour or until the vegetables are ready.
  9. Remove the bay leaves, add the balsamic vinegar, two tablespoons of cold water and the peas. Cook for another ten minutes.

Nutritional values ​​for one serving:

  • calories: 373.8 kcal
  • fat: 11 grams
  • carbohydrates: 40 grams
  • protein: 28 grams.

You can also try our recipe for: Sugar-free blueberry cake.

We invite you to Like our FaceBook page: Recipes for diabetics.

Do you want the recipe in electronic format? Send us an email at [email protected], you pay a small fee and we send you the recipe in pdf format.

For informed information related to diabetes, we invite you to visit the partner blog: Diabetes, nutrition and metabolic diseases.

If you prefer to find out information about diabetes through video tutorials, we invite you to watch: Dr. Daniela Petrache.


Other filters about Beef

Madness or not, Roma's preferences for fast food seem to be directed more towards burger recipes, not towards.

Meat can be introduced into the child's diet from 6 months and a half - 7 months and must be served at least 5 days a week.

The meat roll can be a simple but tasty appetizer for a festive meal, or it can be a colorful shape to convince.

Beef steak with lemon is a very healthy and very tasty alternative to commercial sausages. You can prepare it so much for one.

The stew with minced meat can become a main dish adored by your child. Here's how we can prepare something else from minced meat.

When I read this recipe I tell you the truth that it didn't really "get me on my back". I still said to try because that's all I had in it.

Are you bored of the steak in the oven and want something special? You could try the marinated steak, it is easy to prepare and has a taste.

Mayonnaise salads are very tasty, and can be the favorite of the whole family, if you have a child over 2 years old, the minimum age you can.

For your child's dinner or lunch, nothing is more delicious and healthy than a beef steak, garnished with green vegetables.


Video: Xiajie køkken: madlavning oksekød med kartofler. blød og sej. så lækkert


Comments:

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