Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, restaurant-style beef stew with big chunks. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Restaurant-style Beef Stew with Big Chunks is one of the most favored of current viral meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Restaurant-style Beef Stew with Big Chunks is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have restaurant-style beef stew with big chunks using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Restaurant-style Beef Stew with Big Chunks:
- Get 500 grams Beef Gristle Block
- Get 3 Potatoes
- Prepare 1/2 Carrot
- Get 1 Onion
- Make ready 2 servings' worth Commercial beef stew roux
- Prepare 400 ml Water
- Get 5 tbsp Yogurt
- Get 100 ml Red wine
- Make ready 1 Bay leaf (if available)
- Get 3 tbsp Japanese Worcestershire-style sauce
- Make ready 3 tbsp Ketchup
Steps to make Restaurant-style Beef Stew with Big Chunks:
- Cut the beef into large cubes, and brown with the onions.
- Add 2 cups of water, and simmer for two hours, covering with a drop lid/otoshibuta.
- Cook the potatoes and carrots cut lengthwise, until slightly browned.
- Remove the meat and onions from the pot, add the potatoes and carrots, and simmer for 10 minutes. Add the roux, Worcestershire-style sauce, and other seasoning and simmer for 10 more minutes.
- Put the meat and onions back in the pot with yogurt, and cook for another 20 minutes. Cool. The flavors will meld better by cooling.
- I altered this recipe a bit to make it easier to understand.
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