Filter
Reset
Sort ByRelevance
Elaine S.
Classic stew with beef rags
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the onions and cut into thin parts. Cut the beef into large pieces and rub them with salt, freshly ground pepper and mustard. Heat the butter in a frying pan and fry the pieces of meat around brown.
-
Divide the slices of half an onion with tomato puree and bay leaves into the meat and bake for another 2 minutes. Pour the stock along the edge of the pan and roast the meat covered in a very low heat for 3 hours.
-
Meanwhile, peel the carrots with a peeler and cut into slices. Peel the potatoes and cut them into pieces. Mix the potato, carrot and remaining onions in a pan. Pour 200 ml of water and add some salt. Cook the potato, carrot and onion covered in 20-25 minutes until done.
-
Drain the vegetables, but collect the cooking liquid. Stamp the vegetables with the pestle into a stew. Add some of the cooking liquid and some of the beef salad gravy during the mashing process. Stir everything into a smooth stew. Serve the stew and put the beef steaks on it. Spoon some gravy.
-
40 minMain dishsteak, Red pepper, bunch onion, chilled lemongrass lemongrass, water, meat broth tablet, salt, udon noodles, Shanghai pak choi, Japanese soy sauce,spicy noodle soup with steak and bok choy -
15 minMain dishciabatta con noci, onion, sweet pointed peppers, (bunch) tomatoes, margarine, curly lettuce melange, tuna in herb dressing,tuna ciabatta with curly lettuce -
30 minMain dishsticking potato, tilapia fillet, Mexican spices, Cajun spices, sunflower oil, butter, orange juice, halvanaise, mayonnaise, maize, raisins, root,tex-mex tilapia with carrot salad -
65 minMain dishonion, beer, sifted tomato, vinegar, dark brown sugar, Worcestershire sauce, chili powder, small pointed cabbage, thyme leaves, mustard, mayonnaise, chicken bolt, pistolets,pulled chicken
Nutrition
495Calories
Fat25% DV16g
Protein54% DV27g
Carbs18% DV55g
Loved it