Beef stew


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Cut the meat into cubes (about 2 cm) and brown it in margarine and a little olive oil. Add the paprika and cumin, mix, then add the finely chopped onion and garlic and the bay leaf. Let it cook until the onion softens well and begins to brown. Add the tomato paste, salt and pepper and let it cook for another 5 minutes.

Add a little of the wine, let the alcohol evaporate and add enough water (hot) to cover the meat. Bring to a boil over medium heat, covered with a lid. From time to time we mix and add a little more wine, until we finish it. Add water if necessary and leave it on the fire for about 2 and a half hours, until the meat becomes tender, and the water has dropped to form a thick sauce.

Serve with mashed potatoes



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Lamb stew

  • 1 kg of lamb
  • 20 green onion threads
  • 20 cloves green garlic
  • 2 tablespoons broth
  • 1 tablespoon flour
  • 2 tablespoons vinegar
  • 100 ml oil
  • 100 ml wine
  • 1 link leustean
  • 1 link parsley
  • 1 teaspoon paprika
  • pepper
  • salt

Portion the meat, wash, drain and soak in oil. Extinguish with a little water, add salt and pepper and leave for another 30 minutes on low heat, under the lid. Put the onion and green garlic over the meat, washed and finely chopped, and leave for another 10 minutes. Make a sauce from flour, broth, paprika, vinegar and wine, which is added over meat and onions and put in the oven until slightly reduced. For flavor, after sprinkling finely chopped greens you can put lemon slices.


Lamb stew

Lamb should not be missing from the Easter table. Along with red eggs and Easter, lamb has a special significance in the Christian tradition. You can choose to prepare several dishes: soup, steak, stew, grilled, grilled or stewed.

Lamb stew is one of the most popular recipes with lamb. It is tasty, filling and suitable for the Easter meal. For those who like lamb, this recipe is not missing during Easter.

  • 1 kg of lamb
  • 8 bunches of green onions
  • 8 bundles of green garlic
  • 4 tablespoons tomato paste
  • 1 glass vin
  • oil
  • salt
  • pepper
  • 2 tablespoons flour
  • 2 bay leaves
  • vinegar

Thoroughly wash the lamb in cold water, peel it and leave it in a bowl covered with cold water and half a cup of vinegar for at least an hour. Vinegar will remove that specific smell of lamb, which many do not like.

Peel the onion and green garlic and chop finely. Heat a few tablespoons of oil and drain the lamb. Brown for a few minutes on each side, until it takes on color. Add the wine, bay leaves and two cups of water and simmer, with the lid on, depending on how big the piece of meat is and how tender you want it.

When the meat is almost ready, add the chopped onion and garlic. Mix the tomato paste with flour and a little water and pour over. Season with salt and pepper and simmer for a few minutes. Move everything to an oven tray and bake at 180 degrees until the sauce drops and the meat is nicely browned.

You have to see it too.


Lamb stew

  • 1 kg of lamb
  • 20 green onion threads
  • 20 cloves green garlic
  • 2 tablespoons broth
  • 1 tablespoon flour
  • 2 tablespoons vinegar
  • 100 ml oil
  • 100 ml wine
  • 1 link leustean
  • 1 link parsley
  • 1 teaspoon paprika
  • pepper
  • salt

Portion the meat, wash, drain and soak in oil. Extinguish with a little water, add salt and pepper and leave for another 30 minutes on low heat, under the lid. Put the onion and green garlic over the meat, washed and finely chopped, and leave for another 10 minutes. Make a sauce from flour, broth, paprika, vinegar and wine, which is added over meat and onions and put in the oven until slightly reduced. For flavor, after sprinkling finely chopped greens you can put lemon slices.


Beef stew

ingredients
about 500 gr of beef (without too much fat), 250 ml of tomato paste, 1 onion, 2 cloves of large garlic, 1 bay leaf, 1 teaspoon paprika, 1 teaspoon cumin powder, salt, black pepper , 150 ml quality dry red wine, 2 tablespoons margarine, olive oil

Difficulty: Average | Time: 2h


The classic lamb stew recipe

There are a lot of lamb stew recipes, but with the classic one you will not fail. It's easy to make and doesn't require many ingredients. Moreover, onions and garlic, which give the dish a special flavor, can convince even those who are not really friends with lamb to taste this dish. Here's what you need to prepare the stew!

Ingredients

  • 1 kg lamb chops with bone
  • 10 bunches of green onions
  • 10 bunches of green garlic
  • a large cup of borscht
  • a tablespoon of tomato paste
  • five tablespoons of oil
  • salt
  • pepper
  • rosemary

Beef Stew - Recipes

In the middle of a herd
Of lambs going to the market,
There is a growl:
The pig wants to get in front.
He's upset that at Easter
He's not a star in the village,
Although it's good on the grill,
In the oven or in the stew & # 8230

What you need for 6 servings (picture 1)
& # 8211 6 pieces pork chops (I used boneless)
& # 8211 2 green onion ties
& # 8211 2 bundles of green garlic
& # 8211 500 ml tomato sauce
& # 8211 200 ml dry red wine
& # 8211 salt, pepper
& # 8211 50 ml oil
& # 8211 dry thyme, sweet paprika
& # 8211 potatoes (for garnish)

Work plan:
& # 8211 Grease a pan with oil, then add the seasoned pieces of meat (picture 2).
& # 8211 Pour the wine over the meat, cover with chopped greens (picture 3). We also pour the tomato juice (enough to cover the meat and greens) (picture 4).
Leave in the oven for about 40-50 minutes (picture 5).
& # 8211 As a garnish I chose mashed potatoes (picture 6).
Good appetite!

Preparation time: 60 minutes
Price: 6 lei / serving (may vary depending on where you take the ingredients and inflation)


Beef stew

(I used an earthen pan, it is ideal for reeds).

2. The meat is cleaned of skins, washed well, wiped with kitchen paper, set aside.

3. When the onion, carrot and celery have hardened, take them out on a wooden bottom and with a wider knife or crescent, chop them finely but without crushing them.

4. In their place we put the meat, add a little more oil and harden it on both sides.

5. Put the chopped greens over the meat, sauté, quench with white wine, continue baking until the wine evaporates, add the red wine, then cover with a lid.

6. Add the tomato juice, continue baking for 2 hours, taking care to add a little more water until it drops and cooks well.

It can be served with hot polenta or it can be served with various pastas!


Video: Beef Bourguignon - Slow Cooked to Perfection! (May 2022).