How To make Herbed Beef and Vegetable Stew
1/2 cup all-purpose flour
1 1/2 teaspoons .salt
4 pounds well-trimmed boneless beef chuck -- cut in 1" chunks
1/4 cup olive or vegetable oil
1 can (35 oz.) imported Italian plum tomatoes
1 2/3 cups beef broth
1/2 cup dry white wine or beef broth
1 tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
Two 1 1/2-inch-long bay leaves 1 pound carrots
cut in 1/4" pieces
12 ounces sm. mushrooms :
halved
12 ounces fresh green beans cut in 2" pieces
4 large ribs celery :
diced
1/2 cup finely chopped parsley
For garnish: sprigs of fresh herbs
1. Mix flour and salt. Coat meat, shaking off excess.
2. Heat oil in a 4- to 5-quart Dutch oven over medium-high heat until it
looks thin and rippling but not smoking. Brown beef in 2 or 3 batches.
3. Return all meat to pot. Stir in tomatoes, broth, wine, garlic, herbs,
pepp er and bay leaves. Bring to a boil, reduce heat. Cover and simmer 1 1/2 hours, stirring 3 or 4 times.
4. Add carrots, mushrooms, green beans, celery and parsley. Cover and
simmer 45 minutes longer, stirring once or twice, until meat and vegetables are tender . Garnish with herbs.
Makes 12 cups. 8 servings. Per serving made with wine: 424 calories, 51 g pr o., 14 g car., 17 g fat, 136 mg chol., 968 mg sod.
busted by sooz
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4tbsp oil
4 dried red chilli
4 green cardamon
1tsp cloves
1tsp cumin
500 grams cubed beef
salt pepper
enough water to cover the beef
1 cup onion
1tbsp garlic ginger
1TSP EACH OF
thyme
turmeric
green cardamon
cumin
black lemon
cinnamon
nutmeg
135 grams tomato paste
3 fresh tomatoes
1/2 cup parsley or cilantro
Deep Beef Stew with 7 Spices | Middle Eastern Beef Recipes
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Ghormeh Sabzi (Persian Herb Stew) - Cooking with Yousef
Hi friends -
Today, we make Ghormeh Sabzi, which is a traditional, authentic Persian Herb Stew. This is among Iranians favorite comfort food and is served in almost every Persian get-together, and of course, any Persian restaurant you go to.
It's not difficult to make, but it requires some ingredients which might be a little harder to find.
I think if you make it this way, you will love it, even if you are at first unfamiliar with the taste.
Also, here is the video on how to make Persian Rice to serve with your Ghormeh Sabzi:
See you soon.
Beef stew & Crispy Dumplings
How to make a delicious beef stew with beer and crispy dumplings.
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Beef Stew
2lb / 1kg Beef
½ltr / 1 pint Beef Stock / beef stock cubes can be used
½ltr / 1 pint Strong Brown Ale or Stout
2 Large Carrots
1 small turnip or swede
1 Large Leek
1 Large Onion
4 Cloves of Garlic
½ tsp Dried Thyme
¼ tsp Freshly Ground Pepper
½ tsp Salt
100g / 3½oz Plain Flour / All Purpose Flour
2 heaped tsp of Corn flour or corn starch mixed with 150g of cold water
Dumplings
300g / 10½oz Self- Raising Flour
2tsp Baking Powder (if you are using Plain or All Purpose Flour use 4 tsp of Baking Powder)
175g / 6oz of full cream or semi skimmed Milk
60g / 2oz of butter
100g / 3½oz Beef or vegetable suet
1 Large Egg
100g / 3½oz Finely Chopped Leek
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Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful.
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Guts and Bourbon Kevin MacLeod (incompetech.com)
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Lazy River Rag
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How to make beef and cabbage sauce. I paired it with some herb rice . This will blow your mind. ????
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• 500g Shredded beef
• Half large Cabbage
• Red , green , yellow bell peppers ( 1 each )
• 1 laege white Onions
• Scotch bonnet to taste
• Oyster sauce ( 1 and half tablespoons )
• 4 Garlic
• 2 tspns onion powder
• 2 tspns beef seasoning
• Seasoning to taste
• Black pepper
• 2 tablespoons Sesame Oil
• 2 tablespoons Vegetable oil
• Slurry ( 1/2 tablespoon corn starch + 2 tablespoons water