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Beef stew

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Beef stew 

What's more comforting than a good stew of beef with carrots and melting potatoes and tasty, onions, thyme, bay leaves ... A delight that everyone agrees, especially when it is cold outside. Attention, cook it in advance because this good little dish must slow slowly but surely, in the rules of the art, because everything comes to those who wait. Test this recipe, savor the wrapped, simmering beef smell that gives life at home, and enjoy yourself!

Beef stew 


1 kg beef stew (scoter, chest ...)

1 kg of carrots

600 g potatoes

50 g butter

2 big onions

1 drizzle of olive oil

1 branch of thyme

2 bay leaves

salt and freshly ground pepper



Start by peeling the onions and then slicing them finely. Salt and pepper the beef, then cut into medium-sized cubes to make it easier to cook. Then return it with the sliced ​​onions in a preheated casserole with butter and a drizzle of olive oil preferably. For perfect cooking, the pieces of meat should be colored on each side evenly.


Peel and cut the carrots into medium slices. Add the pieces to the meat mixture and let them color for a few minutes while stirring regularly.


Stir in the wine to deglaze the casserole. Remember to stir the bottom of your preparation with a wooden spoon to recover all cooking juices and flavors.


Peel the potatoes and cut them into 4. You can make more pieces if your potatoes are heavy. Add them to the casserole and cover with water. Season with salt and pepper to taste, then add the bay leaf and the branch thyme.


Simmer your beef stew carrots for 3 hours over very low heat. Serve hot ... Enjoy your meal!


To make the sauce of your beef stew carrots thicker and creamier, you can add a few tablespoons of flour right after the wine. If you do not have wine or do not want to use alcohol for this recipe, reduce the sauce to get the good taste of carrots. You can also add a cube of vegetable broth that will give more relief to your dish

Good realization and good tasting...

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