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    Dinner

    Beef Stew

    8 servings

    porcije

    20 minutes

    aktivno vrijeme

    1 hour 30 minutes

    ukupno vrijeme
    Započni kuhanje

    Sastojci

    2 pounds stewing beef (trimmed and cubed)

    3 tablespoons all-purpose flour

    ½ teaspoon garlic powder

    ½ teaspoon salt

    ½ teaspoon black pepper

    3 tablespoons olive oil

    1 onion (chopped)

    6 cups beef broth

    ½ cup red wine (optional)

    1 pound potatoes (peeled and cubed)

    4 carrots (cut into 1 inch pieces)

    4 ribs celery (cut into 1 inch pieces)

    3 tablespoons tomato paste

    1 teaspoon dried rosemary (or 1 sprig fresh)

    2 tablespoons cornstarch (or as needed)

    2 tablespoons water (or as needed)

    ¾ cup peas

    Upute

    Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture.

    Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.

    Add beef broth and red wine while scraping up any brown bits in the pan.

    Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).

    Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry, if you'd like a thicker stew, you can add extra).

    Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.

    Prehrana

    Veličina porcije

    -

    Kalorije

    444 kcal

    Ukupno masti

    28 g

    Zasićene masti

    9 g

    Nezasićene masti

    -

    Trans masti

    -

    Kolesterol

    80 mg

    Natrij

    383 mg

    Ukupni ugljikohidrati

    22 g

    Dijetalna vlakna

    4 g

    Ukupni šećeri

    4 g

    Proteini

    25 g

    8 servings

    porcije

    20 minutes

    aktivno vrijeme

    1 hour 30 minutes

    ukupno vrijeme
    Započni kuhanje

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    Sastojci

    2 pounds stewing beef (trimmed and cubed)

    3 tablespoons all-purpose flour

    ½ teaspoon garlic powder

    ½ teaspoon salt

    ½ teaspoon black pepper

    3 tablespoons olive oil

    1 onion (chopped)

    6 cups beef broth

    ½ cup red wine (optional)

    1 pound potatoes (peeled and cubed)

    4 carrots (cut into 1 inch pieces)

    4 ribs celery (cut into 1 inch pieces)

    3 tablespoons tomato paste

    1 teaspoon dried rosemary (or 1 sprig fresh)

    2 tablespoons cornstarch (or as needed)

    2 tablespoons water (or as needed)

    ¾ cup peas

    Upute

    1

    Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture.

    2

    Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.

    3

    Add beef broth and red wine while scraping up any brown bits in the pan.

    4

    Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).

    5

    Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry, if you'd like a thicker stew, you can add extra).

    6

    Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.