You will need some nice long cooking beef meat for this.
Cut meat, coat with some flour and fry in a deep pressure cooker with some butter and olive oil, just brown the pieces all over then remove.
In the same pot add 1 big cubed yellow onion, some minced garlic and a sprig or two of rosemary (any other herb you have on hand will also do).
Next add in some cubed carrots and brown mushrooms. (you may want to add celery, potatoes, etc feel free). Follow this generous amount of cracked black pepper and then pour in a whole can of beef broth or beef consomme soup. I also added some worchestire sauce and some chicken thick stock. After mixing well, put the lid on and let this cook for about 30 minutes before removing the lid and tasting the meat for tenderness. Once ready, mix 2 tablespoons of flour with double the amount of water and pour the same in the stew, the stew should thicken to the consistency that you desire.
Remove from the stove and allow this to sit for a bit before serving over some fettuccine or mash. Enjoy!
6 comments:
Hey Sham,
Great recipe..... I will try this out this weekend.....Hopefully, it will turn out....
Mona
Mona let me know how it turns out, be creative and add stuff like celery or potatoes etc. Also adding a cup of red or white wine will do wonders to the taste. Good luck!
hey sharm,
looks yummy! i always make double portion of beef stew. I freeze half and then a week later use as the filling of a pie.
I use canned tomatoes and red wine in my stew; cooked in a slow cooker over night. imagine walking up to that aroma :-)
Great idea for pie filling El!
Hey Sharm,
I made it last saturday and was delicious.....I liked it and had it for dinner... with some mashed potatoes and bread....
Good to hear that you enjoyed it Mona !
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