Beef stew is a popular dish but is always considered a complicated dish. In fact, beef stew or beef stew is very easy to prepare, but the cooking process takes quite a long time.
The important thing when cooking beef stew or beef stew is:
- Choosing the right meat to make stew, i.e. the flesh is rather sticky like the tail part, betis , ribs and cervical bones. Avoid using quick -cooking parts like betel nut sticks or steak pieces like ribye, striploin dan sirloin.
- Do not scramble while frying onions, celery and carrots. All three of these ingredients are known as ‘Mirepoix’ which forms the basis of a variety of classic French cuisine. If not cook enough, the result of beef stew will not be satisfactory.
Ingredients
100ml of cooking oil
50ml Extra virgin olive oil
700g of finely chopped holland onions
350g saderi (celery)
100g finely chopped garlic
350g of red radish cut 3cm
1.5kg of beef ( betis, , neck or ribs)
4 beef stock cubes
4 tablespoons of sweet soy sauce
1 tablespoons of paprika powder
3 tablespoon of Lea & Perrins Sauce
2 bay leaves
3 tablespoons crushed black pepper
1 1/2 teaspoon of Italian herbs
6 teaspoon tomato puree
300g of cut potatoes
1 canned button mushrooms
1 tin baked beans
3 cut tomato seeds 4
1 canned peas
Parsley leaves for decoration
For Roux( Stew thickener )
50g butter
50g of wheat flour
- Melt the butter over low heat.
- When it is completely melted, add wheat flour.
- Fry until pale yellow and set aside
Method
- Heat cooking oil and add a little extra virgin olive oil.
- Add the scallions and sauté until wilted and add the celery and fry until tender. Use a simple fire so that the ingredients for the stir fry don't burn.
- When the onions start to turn yellow, add the garlic and spread the stir fry ingredients. Saute' for 2-3 minutes more.
- Add the carrots. Carrots will be removed when already 70% cook. Cook for 5-8 minutes more.
- Add the meat and fry until the outer surface of the meat is slightly browned.
- Add enough water to boil the meat. Keep almost all pieces of meat below the water level. Raise the heat and boil for 20 minutes.
- Dispose of the boiling residue that rises to the top to avoid silty boiling water.
- Add 4 cubes of beef stock and stir until completely dissolved.
- Add the sweet soy sauce, paprika powder, you're Lea & Perrins Sauce, bay leaf, black pepper, Italian herbs, tomato puree.
- Simmer for 1 jam.
- Remove the carrots so they are not too fluffy and set aside.
- Add the potatoes, squeeze the buttons and stir until smooth.
- Simmer 1 more hours.
- Add the baked beans and return the carrots to the pot.
- Add tomato fruit and add 2 tablespoons of thickener first ( Don't include them all). Stir so that the thickener dissolves and thickens the stew gravy. Use a medium -strong flame while adding roux thickener. If you want more concentrate, you can add it 1-2 spoon again.
- Finally add the peas and grind to 5 minutes more.
- Beef stew is ready to be served with bread,rice or potato swivel. Garnish with a little parsley.
