Beef stew

Name: Beef stew
Prep time: 180 min
Cook time: 180 min
Yield: 4
Cuisine: Internacional
Ingredients: 600 grams beef, needle; 3 cloves garlic, 2 whole and 1 chopped; 2 leaves bay (laurel); 1/2 bottles Red wine, sauvignon; 2 cups flour; 1 a bit spice blend; 1 onion, big; 3 carrots; 3 potatoes; 125 grams mushroom, cool; 1 tablespoon vegetal oil; 1 cup chicken soup; 1 tablespoon English sauce; 1/2 tablespoons salt; 1 tablespoon ground pepper; 1/4 cups dehydrated tomato; 1 rod dry rosemary

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Eva Yerith Gonzalez Lopez

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Baked meat and vegetable dish, this rich beef stew will delight you. You can accompany this dish with tortillas or the sauce of your choice.

Learn more about Eva Yerith Gonzalez Lopez

Ingredients

4 portions

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Preparation

Put the meat to marinate with 2 cloves of garlic, laurel and wine, for a couple of hrs at least.

Drain the meat and keep the liquid.

Make a mixture with flour and spices, chop the meat into cubes the size of a bite.

Pass the meat cubes through the flour mixture and sauté in a pan with hot oil.

Cut the onion into squares, carrots and potatoes into cubes (with everything and shell) and sliced mushrooms .

Once cooked the meat, take it out of the pan, and in that same pan, add oil again and then the vegetables. Sauté for 2 minutes.

Add the marinade and chopped garlic , stir a little and return the meat. Scrape the bottom of the pan with a wooden spoon.

Add the chicken stock, the English sauce, salt, pepper and rosemary, mix everything well and cover.

Take to the oven for 3 hrs approx. at 150 ° C, check constantly until the meat is soft.

PRESENTATION

Serve on a platter forming a mountain and bathe with the juice that the meat has released.

TIPS

If we let marinate the meat all the previous night, the flavor of this will be much better. You can accompany it with bread with butter and steamed asparagus .