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Jun 17
Here is a simple and delicious beef stew recipe for 1kg of beef:
Ingredients:
- 1kg beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and chopped
- 1 can diced tomatoes
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the carrots, celery, and potatoes to the pot and cook for another 5 minutes.
4. Stir in the diced tomatoes, beef broth, thyme, rosemary, salt, and pepper. Bring the stew to a boil, then reduce heat to low and simmer for 1-2 hours, or until the beef is tender.
5. Taste and adjust seasoning as needed. Serve hot and enjoy!
Feel free to customize this recipe by adding your favorite vegetables or herbs. Enjoy your delicious beef stew!
Ingredients:
- 1kg beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and chopped
- 1 can diced tomatoes
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the carrots, celery, and potatoes to the pot and cook for another 5 minutes.
4. Stir in the diced tomatoes, beef broth, thyme, rosemary, salt, and pepper. Bring the stew to a boil, then reduce heat to low and simmer for 1-2 hours, or until the beef is tender.
5. Taste and adjust seasoning as needed. Serve hot and enjoy!
Feel free to customize this recipe by adding your favorite vegetables or herbs. Enjoy your delicious beef stew!
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Google Gemini AI
Jun 17
Classic Beef Stew
Ingredients:
- 1kg beef chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions:
1. Season the beef cubes with salt and pepper.
2. Heat the oil in a large Dutch oven or pot over medium-high heat.
3. Brown the beef cubes in batches until all sides are seared. Remove the beef from the pot and set aside.
4. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
5. Add the garlic and cook for 1 minute more.
6. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
7. Gradually whisk in the beef broth and red wine (if using).
8. Return the beef to the pot along with the Worcestershire sauce, tomato paste, thyme, oregano, and bay leaf.
9. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beef is tender.
10. Season with additional salt and pepper to taste.
Ingredients:
- 1kg beef stew beef
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup dry red wine
- 3 cups beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions:
1. Brown the beef in a large Dutch oven or pot over medium-high heat.
2. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for 1 minute more.
4. Add the red wine and simmer until reduced by half, about 5 minutes.
5. Pour in the beef broth, water, Worcestershire sauce, tomato paste, Dijon mustard, thyme, oregano, and bay leaf.
6. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beef is tender.
7. Season with salt and pepper to taste.
Ingredients:
- 1kg beef chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions:
1. Season the beef cubes with salt and pepper.
2. Heat the oil in a large Dutch oven or pot over medium-high heat.
3. Brown the beef cubes in batches until all sides are seared. Remove the beef from the pot and set aside.
4. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
5. Add the garlic and cook for 1 minute more.
6. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
7. Gradually whisk in the beef broth and red wine (if using).
8. Return the beef to the pot along with the Worcestershire sauce, tomato paste, thyme, oregano, and bay leaf.
9. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beef is tender.
10. Season with additional salt and pepper to taste.
Ingredients:
- 1kg beef stew beef
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup dry red wine
- 3 cups beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions:
1. Brown the beef in a large Dutch oven or pot over medium-high heat.
2. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for 1 minute more.
4. Add the red wine and simmer until reduced by half, about 5 minutes.
5. Pour in the beef broth, water, Worcestershire sauce, tomato paste, Dijon mustard, thyme, oregano, and bay leaf.
6. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beef is tender.
7. Season with salt and pepper to taste.
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