Beef Stew So Tasty

Saturday, 9 January 2016

Beef Stew

"A conventional red meat stew that you'll savor. This stew really satisfies each your starvation and your taste buds, plus it's smooth to make and smells so gosh darn proper!"

Ingredients :

half cup vegetable oil
2 pounds cubed red meat stew meat
1 onion, chopped
3 cups merlot wine
1 tablespoon beef bouillon granules
1 quart milk
four medium russet potatoes, peeled and cubed
6 carrots, diced
6 stalks celery, diced
three tablespoons dried oregano
three tablespoons dried basil
2 tablespoons ground coriander
2 tablespoons ground black pepper
1 tablespoon floor cumin
1 tablespoon salt

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H50M

Heat oil in a huge pot over high warmth; saute pork until browned on all aspects, about 10 mins. Add onion. Continue to saute till onion is softened and browned round the rims, approximately 5 mins extra. Transfer red meat mixture to a bowl.
Pour wine into the equal pot used to cook dinner beef and convey wine to a boil. Boil till slightly reduced, approximately 10 mins. Stir red meat bouillon into wine and cook until dissolved, approximately five minutes. Return beef to the pot and upload milk, potatoes, carrots, and celery. Season with oregano, basil, coriander, pepper, cumin, and salt and produce to a simmer. Reduce heat to medium and continue to simmer until pork is gentle, about 1 hour.

Notes :

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