eins meiner lieblings stew, leider nur in eng
Mustard- herb beef stew *****
6 servings
Each serving :426 cal, 11 g total fett (3 g sat fett) , 33 g protein
50 mg chol., 880 mg sodium, 43 g carbo., 5 g dietary fiber
1/3 cup all-purpose flour
1Tbsp. snipped fresh parsley (flat leaf)
1 tsp. snipped fresh thyme or ½ tsp.dried thyme, crushed
1 tsp. ground pepper
½ tsp. salt
1 ½ lb.boneless beef chuck, cut into 1-to 1 1/2 –inch pieces
2 Tbsp.oliven oel
1 8 –to 10 oz. pkg.cipolini onionspeeled , or1 medium onion, peelt and cut into wedges
4 carrots , peeled and cut into 1-inch pieces
1 z .pkg. cremini mushroom , halfed is large
8 Tiny new yukon gold potatos ,halved
3 tbsp.tomato paste
2 tbsp. brown spicy mustard
1 14 oz can beef broth
1 12 oz.bottle dark porter beer or nonalcoholic beer - ich habe guinness genommen
1 bay leaf
Zubereitung
1. in large plastic bag combine flour, parcley, 1 teaspoon snipped thyme,pepper and
Salt.
Add beef , afew pieces at the time , and shake to coat enenly.
Remove beef pieces; reserve leftover flour mixture
2.in 6-quart dutch oven heat oil over medium-high heat.
Cook beef in hot oel until brown . stir in onions,carrots,mushrooms and potatos.
Cook and stir 3 minutes.
Stir in tomato paste,mustard and reserved leftover flour mixture.
Add broth, beer, and 1 bea leaf.
Bring to boiling;reduce heat.
3. simmer , covered, 1 to 1 ¼ hours or until beef is tender.remove and discard l
Bay leaf . serve with bread.
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