Recipe: Delicious Beef Stew

Recipe: Delicious Beef Stew Delicious, fresh and tasty.

Beef Stew. Stifado is a Greek beef stew and my all-time favorite Greek dish. Chunks of tender beef are cooked with shallots in a rich aromatic tomato sauce. Serve with boiled rice and a good supply of crusty bread to mop up the rich sauce!

You can also follow our best tips for tenderizing meat.

Beef stew is the ultimate comfort food.

With switched-up ingredients and creative twists, these variations elevate the classic from familiar to fabulous.

You can cook Beef Stew using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Beef Stew

1. It’s of beef.

2. It’s of shombo.

3. Prepare of tatashe.

4. Prepare of fresh pepper.

5. It’s of onion.

6. Prepare of ginger.

7. It’s of knorr.

8. It’s of fresh tomatoes.

9. You need of garlic.

10. You need of vegetable oil.

11. You need to taste of salt.

Everything you need for a great meal can be found in bowl of beef stew.

It has hearty protein, in the form of beef chuck, tip or round roast.

And it's full of nourishing vegetables, including carrots, potato, green bell pepper, celery and onion.

The fragrant stock that comes together during the dish's long simmer is a perfect complement to.

Beef Stew instructions

1. Wash beef well and put in clean pot,add salt, 1 knorr and little of the chop onion, garlic, ginger and pepper and heat for 15min or till the meat is tender.

2. Wash onions, slice one and set aside and the other keep it aside for blending; wash tomatoes, pepper, tatashe, shombo, garlic and ginger then blend make sure to add the remaining onions; i love my tomatoes roughly blended.

3. Get another clean pot place on heat add vegetable oil after 2 min fry the beef till it fried; i like mine not too dry, then add onion and all the blended ingredient allow for 10min or there about.

4. Do not stir until water dries up, stir continuously till the sour taste is gone; then add salt, knorr cube and any other spice of your choice;.

5. Add the meat stock if there is still any left and allow is simmer on low heat for 5 to 7 minutes, turn off heat and serve with boiled yam.

Heat olive oil in a large stockpot or Dutch oven over medium heat.

Add beef, a few pieces at a time, and toss to coat.

Remove the beef from the pot and add the vinegar and wine.

Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.

Add the beef, beef broth and bay leaves.