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3 teaspoons olive oil, divided
1 pound beef stew meat, visible fat removed
1 cup chopped onion
1 clove garlic, minced
2 1/2 cups homemade beef stock or canned unsalted chicken stock
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 bay leaf
4 medium red potatoes (about 1 pound) cut in 1-inch chunks
2 large carrots, sliced 1/4-inch thick (about 2 cups)
2 celery stalks, sliced 1/2-inch thick (about 1 1/2 cups)
2 1/2 Tablespoons flour
1/4 cup stock
Heat 2 teaspoons of oil in an enormous sauté container or Dutch stove over medium-high intensity. Brown the meat on one side for 5 minutes without turning over. Sprinkle with salt and pepper.
Turn meat, add 1 tsp. oil and brown another 2-3 minutes. Sprinkle with salt and pepper. Try not to swarm the meat. Brown in two groups if important.
With all the meat sautéed and in the skillet, diminish intensity to medium. Add onion and garlic. Cook and mix 2-3 minutes until onion is seared.
Add stock, salt, thyme and straight leaf. Meat ought to be lowered so add more stock if necessary to cover the meat.
Heat to the point of boiling. Cover, decrease heat and stew for 2 hours, checking once in a while.
Following 2 hours, mix in potatoes, carrots and celery and heat to the point of boiling. Cover and stew 10-15 minutes until vegetables are finished.
Consolidate flour with 1/4 cup stock or water, racing until there are no bumps. Mix into stew and cook 5 additional minutes until thickened.