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.
-
15 minMain dishchicken fillets, traditional olive oil, ready-to-eat avocado, Red onion, oak leaf lettuce melange, canned corn, Salad and Sandwich Mustard-Orange dressing, fresh ciabatta,salad with mustard-orange dressing
-
25 minMain dishfresh mussels, tomato cubes, Red wine, garlic, traditional olive oil, fresh Italian stir-fry vegetables, fresh basil, brown baguette,Italian mussels
-
15 minMain dishgarlic, olive oil, Italian stir-fry vegetable mix, cayenne pepper, White beans in tomato sauce, tilapia,spicy beans and tilapia in tomato sauce
-
55 minMain dishcream butter puff pastry, wheat flour, fresh salmon fillet, cream cheese chives, medium sized egg, tap water,salmon with chive cream cheese in puff pastry
Nutrition
495Calories
Fat25% DV16g
Protein54% DV27g
Carbs18% DV55g
Loved it