https://www.thespruceeats.com/oven-braised-beef-stew-recipe-995270
Ingredients
2lbs beef chuck cubes
1 lb potato
3 large carrot
1 medium onion
4 clove of garlic
2 tbsp tomato paste
1 tbsp Worcestershire sauce
4 cups of beef stock
1/2 cup of peas
3 tbsp of flour
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried oregano
1tbsp parsley
salt and pepper to taste
Braising was incorporated when cooking the beef slowly in the oven.
First, coat an oven-safe pot with some oil. Onces the oil starts to smoke a little, place the beef chuck cubes into the pot so it will sear the outside. When seared, take the beef out and place it aside. Add the chop onions and garlic into the pot on low heat, sweat both of them until translucent. When translucent put the flour in and stir until incorporated. Add the beef stock, tomato paste and dried herbs into the pot. Throw in the oven at 300F and let it braise for 1 hour. Cut the potato and carrot into 1-inch pieces. Add into vegetables into the pot and let it braise until potatoes are tender.
Overall I thought this recipe was relatively easy. All that was need was to cut the vegetables, sear the meat, and sweat the onions and garlic. Once everything was done, all you needed to do was to let it braise in the oven. I wish I was more prepared for this recipe. I thought I had thyme and parsley in my pantry when in actuality I did not. They could have given some extra flavors into the dish. Braising can be used in many other dishes not just stews. Making so lamb chops or even braised short ribs. Relatively easy but a time-consuming technique since it uses low temperature for cooking.
Ingredients
2lbs beef chuck cubes
1 lb potato
3 large carrot
1 medium onion
4 clove of garlic
2 tbsp tomato paste
1 tbsp Worcestershire sauce
4 cups of beef stock
1/2 cup of peas
3 tbsp of flour
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried oregano
1tbsp parsley
salt and pepper to taste
Braising was incorporated when cooking the beef slowly in the oven.
First, coat an oven-safe pot with some oil. Onces the oil starts to smoke a little, place the beef chuck cubes into the pot so it will sear the outside. When seared, take the beef out and place it aside. Add the chop onions and garlic into the pot on low heat, sweat both of them until translucent. When translucent put the flour in and stir until incorporated. Add the beef stock, tomato paste and dried herbs into the pot. Throw in the oven at 300F and let it braise for 1 hour. Cut the potato and carrot into 1-inch pieces. Add into vegetables into the pot and let it braise until potatoes are tender.
Overall I thought this recipe was relatively easy. All that was need was to cut the vegetables, sear the meat, and sweat the onions and garlic. Once everything was done, all you needed to do was to let it braise in the oven. I wish I was more prepared for this recipe. I thought I had thyme and parsley in my pantry when in actuality I did not. They could have given some extra flavors into the dish. Braising can be used in many other dishes not just stews. Making so lamb chops or even braised short ribs. Relatively easy but a time-consuming technique since it uses low temperature for cooking.
Comments
Post a Comment