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Amy Wugs
Grandmother's stew
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Ingredients
Directions
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Sprinkle the meat with salt and pepper. Heat the butter in a frying pan and fry the meat brown on both sides. Remove the meat from the pan.
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Fry the onion in the shortening for 2-3 minutes. Add the caster sugar and the flour and stir. Bake for 1 minute.
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Put the beef back in the pan and pour the stock and wine over it. Add the bay leaves with the cloves inserted. Bring everything to the boil and then cover for about 1 hour at a low setting.
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Spread the slices of bread thickly with mustard and place them on the meat with the buttered side. Cook for another hour and then scrape the meat and bread together so that the gravy binds. Stew for another 30 minutes, until the meat is tender.
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Remove the bay leaves and cloves. Tasty with boiled potatoes or puree, red cabbage and apple compote.
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30 minMain dishMussels, butter, onions, celery, whipped cream, mustard, dry white wine, dill,creamy mussels with dill
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15 minMain dishtraditional olive oil, potato slices, chicory, dry white wine, fresh mussels, creme fraiche,creamy chicory with mussels
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50 minMain dishcrumbly potatoes, tomato cubes, Italian vegetable mix, dried oregano, dried thyme, tilapia fillet, extra virgin olive oil, tapenade of black olives,tilapia with Italian vegetables
Nutrition
765Calories
Sodium0% DV2.3g
Fat69% DV45g
Protein108% DV54g
Carbs7% DV21g
Fiber8% DV2g
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