4 tb Oil 3 tb Wine Vinegar 1 1/2 lb Beef Stew Meat 1 c Red Wine 1 md Onion Minced 1 Bay Leaf 1 Clove Garlic, Minced 1/2 ts Oregano 1/2 c Tomato Sauce 4 md Potatoes Cubed 2 Carrots, Sliced Salt And Pepper To Taste Saute onion and garlic in oil. Add every thing except potatoes and carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat is thoroughly tender. Half an hour before meat is ready add carrots and potatoes.
How To make Mom's Beef Stew's Videos
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An Iowa Mom and Crockpot Beef Stew
The crockpot makes a great tool for busy people. This recipe is so easy a beginner can make a delicious dinner easy as can be. For the recipe in print go to:
Mom’s Beef Stew - Recipe on the website
Moms Crockpot Beef Stew Recipe
Many people who live outside the United States have asked me What is V8? V8 is simply a vegetable juice blend. The main ingredient in V8 is tomato juice. Twelve ounces (355mL) of tomato juice may be substituted in this recipe. This is a very simple recipe with very simple ingredients. No fuss, no drama.Just easy comfort food to make your belly happy on a cold day.
Potato beef stew(Nikujaga) with RieMcClenny
Huge Mistakes Everyone Makes When Cooking Beef Stew
When the winds start getting chilly and the leaves begin to turn, it's best to warm the soul with a hearty beef stew. Besides warming your body up for the cold months, a well-made beef stew is also packed with healthy carbs, protein, and lots of veggies.
Even though it's called beef stew, a proper pot will actually have more vegetables than meat, and it’s one of those dishes that will trick you into consuming more vegetables. Even the most carnivorous of eaters will not complain about a hearty and rich beef stew in front of them.
So, to keep your beef stew hearty, here are huge mistakes that you will want to avoid the next time you make a pot.
#BeefStew #Cooking #Tips
Using the wrong meat | 0:00 Not searing the meat | 0:51 Not using aromatics | 1:53 Using the wrong liquid | 2:41 Overly thick stew | 3:46 Not skimming the fat | 4:45 Not adding acid | 5:33