Stewing is autumn and winter. Stew everything! Fruit, meat, vegetables, fish, grains…
When it’s starting to get chilly outside, get in the kitchen and turn it into the warm heart of your home. As you approach the front door with frosty rosy cheeks and with a lack of feeling in your toes, the joy and warmth of a homemade stew wafting around your home is second to none.
Everyone has a favourite stew that has seen them through the colder months, and you can see mine beneath the tips below – it’s so easy and so enjoyable to make.
As far as general stewing rules go, however, there can be some confusion – do you brown the meat? Which vegetables work best? Roots or pulses? Thick or thin sauce? What to serve it with? Believe it or not, there are no right or wrong ways to make stew, so however you like it, have a look at a few tips to give your stew a bit more stew-pendous (I make no apologies).
Investing in the base layer will pay dividends at the end. Do you want it spicy, earthy or rich? You can experiment with store cupboard ingredients and fresh herbs, but here are my tips.
- Pork loves apples, onions and juniper berries.
- Beef loves bay, rosemary and olives.
- Lamb works brilliantly with ground cumin and coriander, dried apricots and fresh ginger.
- Fish loves fennel, tomato and chilli.
- Beans and green vegetables work beautifully with fresh soft herbs like basil, parsley and mint.
- Cook your onions until golden first to make for a sweeter caramelised flavour.
- Try big-hitting flavours like a smoked ancho or chipotle chilli in with beef or a pinch of saffron in with fish.
The main ingredient
Whether you’re going vegetarian or all-out meat, there are things consider when looking for the best flavour.
- Root vegetables could be roasted first to help them keep a bit of body and take on a sweet flavour. Celeriac, swede and squash take on wonderful flavour when coated and roasted with herbs and spices.
- Try using a cheaper cuts of meat like neck, leg and shin or chicken thighs and legs, oxtail, livers or kidneys – you’ll probably get lots more flavour if you give them time in the oven. Rabbit, pheasant and Italian sausages all make for an even stronger taste.
- Mix more expensive fish like monkfish and prawns with cheaper mussels and clams – it doesn’t just save money, it mixes up flavours and textures.
Fillers and bulkers
Here are some cheap, healthy and tasty ways to bulk stews and make them go a little further.
- Grains like pearl barley, rice and bashed-up pasta give extra body
- Beans and lentils add extra protein and keep you fuller for longer
- Potatoes are a cheap and easy way to bulk up a stew – they act like a sponge to suck up cooking liquid.
To thicken a sauce
There’s nothing sadder than a thin stew. If you don’t fancy cooking it for hours and hours until it reduces, here are a few things you can do to get that gorgeous rich texture.
- If you’re browning meat or frying onions, coat it in seasoned flour first.
- If you’re making a spicy stew, add a spoon of smooth peanut butter to the stew– it thickens slightly and add a wicked depth of flavour.
- If you need to thicken the sauce later on in the recipe mix a spoon of flour with a little stock to make a paste and stir a little at a time into the stew.
- Or, you can make a roux, here’s French Guy Cooking to show you how to do it, in 1 minute:
Once it’s out the oven there is still lots you can do to make your stew look, smell and taste even better.
- Dumplings are a great addition to a hearty winter stew. Suet or potato, little or large.
- Herby breadcrumbs or croutons are a lovely crunchy texture.
- A flavoured chilli oil or pesto works really well with a light chicken or fish stew.
- Simply top with a few chopped fresh herb leaves.
Pip’s hearty beef stew recipe
- 1kg diced shin of beef
- plain flour
- sea salt and freshly ground black pepper
- 1 tbsp fennel seeds, crushed
- olive oil
- 2 large onions, peeled and sliced
- 2 large carrots, peeled and sliced on an angle
- 2 sticks celery, sliced with any leaves kept to one side
- 3 fresh bay leaves
- 2 sprigs fresh rosemary
- 1 tbsp tomato purée
- 1 litre fresh beef stock
- handful cherry tomatoes
- 1 handful pearl barley
- extra virgin olive oil
- 1 lemon
- few sprigs fresh parsley
- Place the beef in a large mixing bowl. Mix 2 tbsp plain flour with a good pinch of salt, pepper and the fennel seeds. Toss the meat in the flour and place to one side.
- Place a large lidded casserole pan on a medium heat and add a good lug of olive oil. Add the beef to the pan and brown all over. You may need to do this in batches to avoid steaming the meat. Remove with a slotted spoon and transfer to a plate.
- Put the pan back on a medium heat and add another lug of olive oil. Add the onions, carrots, celery, bay leaves and rosemary. Cook for 5 minutes with lid askew, stirring occasionally.
- Stir in the tomato purée, then add the beef stock, cherry tomatoes and the beef back to the pan. Stir everything together well. Place the lid on askew. Bring to the boil, reduce the heat to a simmer and cook for 90 minutes or until the meat is tender stirring occasionally. 30 minutes before the end of cooking, throw in the pearl barley.
- When it’s ready, season to taste. Ladle into bowls and serve with a little extra virgin olive oil, chopped parsley and lemon zest on top. Crusty croutons are lovely with this too.
Easiest Way to Cook Perfect Beef Stew (Boeuf Bourguignon)
Hello everybody, welcome to my recipe site, looking for the perfect Beef Stew (Boeuf Bourguignon) recipe? look no further! We provide you only the perfect Beef Stew (Boeuf Bourguignon) recipe here. We also have wide variety of recipes to try.
Before you jump to Beef Stew (Boeuf Bourguignon) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Healthy eating is today a lot more popular than before and rightfully so. There are a lot of illnesses linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. Even though we’re incessantly being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. Most people typically think that healthy diets require a lot of work and will significantly alter how they live and eat. In reality, though, merely making a few modest changes can positively impact day-to-day eating habits.
You can make similar modifications with the oils that you use for cooking your food. For example, monounsaturated fat such as olive oil can help to offset the bad cholesterol in your diet. Olive oil is also a rich source of Vitamin E which has many benefits and is also great for your skin. If you presently consume plenty of fresh fruits and veggies, you may want to think about where you’re getting them and if it’s the best source. If you go for organic foods, you can avoid the problem of eating crops that may have been sprayed with deadly pesticides. Finding a local supplier of fresh produce will give you the choice of eating foods that still contain most of the nutrients which are often lost when produce has been kept in storage before it is sold.
Thus, it should be fairly obvious that it’s not difficult to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to beef stew (boeuf bourguignon) recipe. You can cook beef stew (boeuf bourguignon) using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to prepare Beef Stew (Boeuf Bourguignon):
- Get of hickory smoked bacon, chopped.
- Use of chuck beef cup into 1" cubes.
- Use of carrots cubed.
- Prepare of yellow onions chopped.
- Use of garlic, chopped.
- Prepare of red wine.
- Take of beef stock.
- Provide of tomato paste.
- Prepare of thyme.
- Use of butter.
- You need of flour.
- You need of pearl onions whole.
- You need of mushrooms sliced thickly.
- Use of bay leaves.
- Get of salt.
- You need of pepper.
- Take of parsley for garnish.
Instructions to make Beef Stew (Boeuf Bourguignon):
- Preheat the oven to 350F. Heat 2 TB oil in large Dutch oven (or heavy, oven-safe pot with tight fitting lid.) Add bacon and cook over medium until evenly and lightly browned throughout. Using a slotted spoon, remove bacon to a large plate. Remaining oil and grease should stay in the pot..
- Using paper towels, thoroughly dry uncooked beef and sprinkle the cubes evenly with a thin layer of kosher salt and fresh ground pepper. Reheat the oil/bacon grease in the Dutch oven and sear the beef cubes in a single layer, working in batches, until each cube is brown on all sides. Do not over crowd the pan, making sure to leave some space between each piece of beef. Add more oil as needed to finish browning. Set beef aside in plate with the bacon..
- If needed, add oil and heat oil. Add carrots, onions, garlic, kosher salt, black pepper and saute for 5 minutes until onions are lightly browned..
- Add beef and bacon back into Dutch oven with their juices. Add the wine and enough beef broth to almost cover all the meat. Add tomato paste, thyme, and bay leaves. Bring to simmer, stirring occasionally. Once liquid is reaches a simmer, cover the pot with tight fitting lid and place in oven for 1.5 to 2 hours, or until meat is very tender when pierced with fork..
- Meanwhile, mix together butter with flour in small bowl and set aside. Saute mushrooms with butter in skillet just until mushrooms start to become soft..
- Remove stew from oven. Add the butter/flour mixture, frozen pearl onions, and mushrooms to the stew. Bring to a boil on stovetop and immediately reduce to simmer. Cover and simmer for 30 minutes. Skim off any fat off the top. Remove bay leaves. Season with additional kosher salt and fresh pepper to taste..
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How To Make the Best Beef Stew No Matter How You Cook It
A tender, savory beef stew is like a big bowl of comfort food hugs. Learn how to make the best beef stew from scratch, using your stovetop, oven, slow cooker, or Instant Pot.
Get the recipe Matthew uses in the video: Classic, Hearty Beef Stew.
No matter which cooking method you choose, there are simple steps that ensure your beef stew turns out just the way you want it.
1. Start With the Right Cut of Beef
To make the best stew, you have to use the right cut of beef so your stewed meat turns out tender, not tough. But you might be surprised to learn that the best cuts of beef for stew always start out as the toughest. Here&aposs why. Stewing — or braising — meat means you&aposre cooking it with a little liquid at low temperature for an extended period of time — what I like to call low and slow. This cooking method breaks down the fibrous connective tissue (collagen) in the meat over time, making it literally fork-tender. So, the more collagen in the meat, the better the stew. And which cuts of meat are high in collagen? Beef chuck from the shoulder and beef bottom round from the rear.
Tip: Always buy a whole piece of beef chuck or beef bottom round and cut it up yourself instead of buying packaged pre-cut "stew meat," which often is made of scraps of random beef cuts that will all cook up differently and may not necessarily turn tender.
2. Brown the Beef
Once you&aposve cut up your beef into bite-size cubes (about 1 to 1½ inches), you&aposre going to amplify the flavor two ways: Season the meat and brown it.
- Place the beef cubes in a large bowl and sprinkle with salt and pepper. If your recipe calls for coating the cubes with flour or other seasonings before searing, do it now. (The flour will help thicken the stew liquid as it braises.) Toss to coat all pieces evenly.
- Heat fat or oil in a heavy skillet or Dutch oven over medium-high heat. Sear the beef cubes in small batches until they are dark brown on all sides. It&aposs important to work in small batches so you don&apost overcrowd the pan or pot. If the beef is crowded, it will steam instead of sear, and the flour will end up pale and gummy.
- If you&aposre making slow cooker beef stew, you&aposll do this step in a separate skillet before adding the beef to the slow cooker. If you&aposre making Instant Pot beef stew, you can sear the beef in your Instant Pot using the sauté function.
Tip: For best results, sear the meat in an oil with a high smoke point to avoid scorching. Canola oil, safflower oil, or light/refined olive oil are among the good choices. You could also sear the meat in rendered bacon fat to add a touch of smoky flavor.
3. Add the Aromatics
- After you remove the last batch of browned meat, you can use the fat that&aposs left behind to sauté onions and garlic if you&aposre using them in your recipe. Add the onions first and cook them, scraping the pot to loosen up all the tasty brown bits left behind from searing the beef. After about 10 minutes, add the garlic and cook for about 30 seconds.
4. Deglaze the Pan
- After all that searing and sautéing, the bottom of your skillet or pot will most likely be coated with a thin, crusty brown layer of cooked-on food. That, my friends, is flavor you don&apost want to waste. This is when you deglaze your pan. Deglazing simply means adding a bit of liquid to the hot pan and scraping to loosen up all the browned bits.
- You can deglaze a pan with any liquid, including stock and wine. To concentrate the flavor, boil the liquid in the hot pan until it&aposs almost but not quite evaporated. Don&apost worry — you&aposll add a little more liquid in the next step.
- If you&aposre finishing your stew in a slow cooker, transfer the beef, onions, garlic, and deglazed liquid to your slow cooker now.
5. Add Liquid and Seasonings
- Add the herbs, spices, and other seasonings along with the braising liquid your recipe calls for.
- If you&aposre braising the stew on your stovetop, bring to a boil, cover, and reduce the the heat to a low simmer. Follow recipe directions for cook time.
- If you&aposre braising the stew in the oven (my preferred method), bring to a boil, cover, and place the pot in a preheated 350 degrees F (175 degrees C) oven or lower, depending on recipe directions. Follow recipe directions for cook time.
- If you&aposre braising the stew in a slow cooker or Instant pot, follow recipe directions for cook time.
6. Add Potatoes and Carrots
- While the stew is braising, peel the root vegetables such as potatoes, carrots, or parsnips to add to the stew. Cut them into to 1-inch chunks.
- After the stew has braised on the stovetop or in the oven for about 1½ hours, stir in the root vegetables, cover the pot and continue braising until the vegetables are tender, usually for about 30 minutes more.
- If you&aposre using a slow cooker or Instant Pot, follow your recipe&aposs directions for when and how to add the root vegetables, and how long to cook them.
Tip: The kind of potatoes you use makes a difference in your stew. Waxy potatoes such as Yukon Golds will hold their shape during braising. Russet potatoes (aka Idaho or baking potatoes) will break down and dissolve at the edges.
7. Finishing Touches
When your stew is cooked and ready to serve, there are a couple of things you can do to give it that final boost of flavor and texture.
- Stir in fresh or frozen peas (optional).
- Add fresh herbs such as parsley, rosemary, and thyme.
How to Thicken Up Beef Stew
If your beef stew sauce isn&apost quite as thick as you&aposd like it to be, you can thicken it with one of the following methods:
- Whisk a teaspoon of cornstarch with enough water to make a slurry. Stir it into the simmering stew and let it cook until the sauce is thickened.
- Mash 2 tablespoons of softened butter with 2 tablespoons all-purpose flour to make kneaded butter (beurre manié). Break up into tiny bits and whisk them into the hot stew liquid. Simmer on low until the sauce is thickened and the flour taste is cooked out.
- Remove a few potato chunks and mash them until smooth. Stir back into the sauce.
Related: Get beef stew recipes made with stovetop, oven, slow cooker, and Instant Pot methods.
By Certified Master Chef (CMC) Sean Andrade and Executive Chef-Owner of AWG Private Chefs in San Fransico
“Don’t cut corners on the time it takes to brown the meat. Also, try not to overcrowd the pan or push the meat around the pan too often,” Chef Andrade tells The Manual. “The longer the meat stays in one place and in contact with the pan, the better the browning you will get. Brown food tastes great and enrichens your depth of flavor! If you wish to make this recipe gluten-free, simply omit the flour, remove the lid after 90 minutes of cooking, and increase total cooking time by 30-45 minutes to help naturally thicken the stew by evaporation.”
- 1 tablespoon butter
- 1 pound beef chuck, cut into 1-inch cubes
- 4 Yukon Gold potatoes, cubed
- 1 ½ cups mushrooms, halved
- 1 onion, cut into 6 wedges
- 2 carrots, cut into 1/2-inch thick slices
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried rosemary
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
The liquid and flavourings
Herbs and spices tend, unsurprisingly, to be kept fairly simple: bay, parsley and thyme are popular, with chives and parsley the most common toppings. Gary Rhodes and Rachel Allen both add garlic, but this seems to me a dangerously fancy road to go down. If onions are good enough for the domestic science syllabus, they’re good enough for me.
The same goes for wine or stout: some modern recipes moisten the stew with stock, but this should be necessary only if you’re using boneless stewing meat: good-quality lamb stock is hard to get here, so I use chicken instead in the Ballymaloe recipe, and it works out very well. If not, then let’s be honest, a cube isn’t going to bring the sky down on your head.
Even better, however, is to make a stock from the stew meat itself. Corrigan takes it off the bone and uses the bones to make a stock, while Henry slow-cooks shanks in water and aromatics until tender, then strains the resulting broth to cook the vegetables in. Both excellent recipes, but if you’ve managed to get hold of lamb neck on the bone, it’s easier to cook as is and pull off the meat off the bone before serving (or let people do it themselves on their plates): the gravy will still be rich and full-flavoured, and it’s far less faff.
That said, all beasts are different, and if you taste the gravy and decide it’s still underpowered, Rogers’ dash of Worcestershire sauce, or indeed the Oxo cube apparently favoured by many Irish grannies, are your rescue remedies. And if you’re feeling really daring, then chef Michael Clifford of the legendary Clonmel restaurant Clifford’s used to add a good glug of double cream to his stew, while Lindsey Bareham recommends a knob of butter. Just don’t say I told you to do it.
Classic Homemade Beef Stew
- Author: Deborah Harroun
- Prep Time: 20 mins
- Cook Time: 1 hour 45 mins
- Total Time: 2 hours 5 minutes
- Yield: 8 servings 1 x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
This Classic Homemade Beef Stew is the perfect comforting stew for chilly nights or Sunday dinners. This stew is filled with beef, potatoes, carrots, celery and peas for the perfect cold weather meal.
- 1/4 cup all-purpose flour
- 1/4 teaspoon black pepper
- 2 lb. chuck pot roast, trimmed and cut into 3/4 ” pieces
- 3 tablespoons vegetable oil
- 3 cups vegetable juice (such as V8)
- 3 cups beef broth
- 2 medium onions, cut into thin wedges
- 1 cup thinly sliced celery
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 red potatoes, cut into 1 -inch cubes
- 4 carrots, peeled and cut into 1/4 -inch slices on a bias
- 1 1/2 cups frozen peas
- Place the flour and the pepper in a large resealable plastic bag. Add the beef, seal the bag, and shake until all the pieces are coated with the flour mixture.
- In a 5 to 6 quart Dutch oven or heavy pot, heat half of the vegetable oil over medium-high heat. Add half of the beef and cook until browned on all sides. Remove the beef to a plate, add more oil, and cook the remaining beef.
- When the beef is browned, return all of the beef to the pot. Stir in the vegetable juice, beef broth, onion, celery, Worcestershire sauce, thyme and bay leaf. Bring to a boil, then reduce the heat and cover and cook for 1 hour.
- Stir the potatoes and carrots into the stew. Return to a boil, reduce the heat and cover and cook for an additional 30 to 40 minutes, or until the vegetables are tender.
- Stir in the peas and cook until heated through. Remove the bay leaf and serve.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Serving Size: 1/8 of recipe
- Calories: 337
- Sugar: 27 g
- Sodium: 658 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 65 mg
Keywords: beef stew, easy beef stew, homemade beef stew, beef stew recipe
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A copy of Better Homes and Gardens New Cook Book was sent to me, but a review was not required. All thoughts and opinions are purely my own.
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The nature of game season means you’re more likely to end up with whatever’s been unfortunate enough to find itself in front of the guns that weekend than to pick and choose as if you’re in a supermarket. So though I try recipes using pheasant, wood pigeon, partridge and rabbit, it doesn’t seem to make sense to dictate the specifics. I will, nevertheless, pass on the advice from the west London butcher C Lidgate to use equal parts “dark meat, such as venison leg or shoulder, mallard duck and wild boar, along with paler game (pheasant, rabbit and suchlike)” if possible – it’s just more interesting.
If you start with whole birds, as Gary Rhodes suggests in his underrated New British Classics, you will need to take the breasts off the bone, though I wouldn’t bother boning the legs: life’s too short, so chuck them all into the pot. This method allows you to make a game stock with the carcasses, which can be used in the gravy, so it has its benefits despite the extra work involved. That said, most game dealers sell bags of mixed game that are ideal for the purpose.
Rhodes marinates the meat for 24 hours in a heady mixture of reduced red wine, port, brandy and aromatics, but I’m not sure it’s a coincidence that much of the breast meat becomes mealy and dry: Harold McGee says that after about two hours, the acid in such marinades starts to adversely affect the texture of the meat, which I suspect is what happened here.
Jane Grigson poaches the birds in water or stock in the English game pie recipe in her masterwork, English Food, then breaks the flesh into large chunks Clarissa Dickson Wright pot-roasts them. Both yield surprisingly tender meat. But the best results of all are the simplest: Lidgate’s: The Meat Cookbook simply drops it all raw into the casserole, and Claire Macdonald’s Game Cookbook flours it and browns it first. For some – slightly counterintuitive – reason, Macdonald’s is the least dry of all, so that’s what I’m going with.
Lidgate’s also says that “the other trick is to use the best smoked bacon you can buy – the stronger the smoke, the better. As it cooks, it combines with the other ingredients to release a magical, wintry aroma.” I reckon they’re right, but that’s as much for the fat it releases as for the smoky flavour, which goes so well with game – a notoriously lean ingredient that can do with all the help it can get. I’d recommend frying the bacon to render the fat, then scooping it out and adding it to the pot towards the end of cooking, so it doesn’t end up flabby and sad. Grigson recommends serving it in “little rolls”, which feel festive and have the benefit of being big enough to pack a real punch.
- 3 slices bacon (chopped)
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper (freshly ground)
- 2 pounds lean beef stew meat (from round or chuck)
- 8 ounces button mushrooms (cleaned and thickly sliced)
- 1 medium carrot (peeled, thinly sliced)
- 1 1/2 cups frozen pearl onions (thawed)
- 1 teaspoon garlic (minced)
- 1/2 cup dry red wine (such as cabernet sauvignon or pinot noir)
- 1 1/2 cups beef broth
- 2 tablespoons tomato paste
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon dried leaf rosemary
In a large skillet or sauté pan over medium heat, cook the diced bacon until almost crisp and fat has been rendered. With a slotted spoon, transfer the bacon to paper towels and leave 1 tablespoon of drippings in the skillet. Refrigerate the bacon it will be added to the stew near the end of the cooking time.
In a food storage bag, combine the flour, salt, and pepper. Add the beef pieces and toss to coat with the flour mixture.
Cook the beef in the bacon drippings over medium heat, stirring constantly, until the beef is nicely browned on all sides.
Transfer the beef to the crockery insert of a slow cooker. Top with the mushrooms, thinly sliced carrots, and thawed onions.
Combine the wine, beef broth, tomato paste, and garlic. Pour over the beef and vegetables. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours.
Stir in the thyme, rosemary, and the reserved bacon. Continue cooking on HIGH, uncovered, for 15 minutes longer.
We made this stew in a 7-quart slow cooker, but a smaller slow cooker would work as well.
As with most stews, the longer the cooking, the better – I prefer to do mine in a moderate oven, to keep the temperature fairly constant, though the hob works just fine, if you prefer. Once the meat is falling off the bone, you can cool it and skim the fat off the top, if you like, or do as Hollywood suggests and cover it in puff pastry and turn your scouse into a pie.
Paul Hollywood covers his scouse with a pastry lid.
Personally, I prefer to eat it straight away, with a generous helping of pickled cabbage on the side (beetroot is also acceptable, and I reckon it would also be nice with steamed greens, but I need to check that with a scouser before I try).
Easiest Way to Prepare Appetizing Beef stew
Hello everybody, welcome to my recipe page, if you’re looking for Beef stew recipe, look no further! We provide you only the perfect Beef stew recipe here. We also have wide variety of recipes to try.
Before you jump to Beef stew recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is today a great deal more popular than before and rightfully so. Poor diet is a contributing factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. Even though we’re always being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. In all likelihood, most people think that it takes too much work to eat healthily and that they will need to drastically change their lifestyle. It is possible, though, to make a few minor changes that can start to make a difference to our everyday eating habits.
One way to deal with this to begin seeing some results is to understand that you do not need to alter everything at once or that you should entirely get rid of certain foods from your diet. Even more crucial than completely modifying your diet is simply substituting healthy eating choices whenever possible. As you get accustomed to the taste of these foods, you will discover that you’re eating more healthily than you did. As with many other habits, change happens over a period of time and as soon as a new way of eating becomes part of who you are, you won’t feel the need to return to your old diet.
Obviously, it’s not at all hard to begin integrating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to beef stew recipe. You can have beef stew using 6 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Beef stew:
- You need 200 g of beef chopped.
- Prepare 3 of tomatoes.
- Provide of Cooking oil.
- Take 1 of onion thinly chopped.
- Use cube of Royco.
- Prepare of Salt.
Steps to make Beef stew:
- Boil the beef till tender with garlic and ginger paste and salt.
- Fry your onions in cooking oil till golden brown.
- Add beef then add beef and fry abit.
- Add tomatoes or tomato paste.
- Add a little water cook for a bit then remove.
- Serve with Ugali.
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