No edit summary |
No edit summary |
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==Ingredients== |
==Ingredients== |
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− | *1 1/2 pounds lean |
+ | *1 1/2 pounds lean [[Beef]] stew meat (top round), cut into 2-inch cubes |
− | *salt to taste |
+ | *[[salt]] to taste |
*freshly ground black [[pepper]] |
*freshly ground black [[pepper]] |
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*[[flour]] for dredging |
*[[flour]] for dredging |
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*1/2 yellow [[bell pepper]], seeded and chopped |
*1/2 yellow [[bell pepper]], seeded and chopped |
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*1/2 green [[bell pepper]], seeded and chopped |
*1/2 green [[bell pepper]], seeded and chopped |
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− | *1 cup quartered |
+ | *1 cup quartered [[Mushrooms]] |
*2 cloves [[garlic]], minced |
*2 cloves [[garlic]], minced |
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*1 [[bay leaf]] |
*1 [[bay leaf]] |
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*1 1/2 tablespoons sweet, Hungarian [[paprika]] |
*1 1/2 tablespoons sweet, Hungarian [[paprika]] |
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− | *1/2 cup dry red wine |
+ | *1/2 cup dry [[red wine]] |
− | *1 8cup diced, canned tomatoes |
+ | *1 8cup diced, canned [[tomatoes]] |
− | *2 cups low-sodium beef broth |
+ | *2 cups low-sodium [[beef broth]] |
* |
* |
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* |
* |
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==Directions== |
==Directions== |
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− | #Season the |
+ | #Season the [[Beef]] with [[salt]] and [[pepper]]. |
#Dredge it in [[flour]] and shake off the excess. |
#Dredge it in [[flour]] and shake off the excess. |
||
#Heat the [[oil]] in a heavy soup pot or Dutch oven over medium-high heat. |
#Heat the [[oil]] in a heavy soup pot or Dutch oven over medium-high heat. |
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#Sear the meat on all sides. |
#Sear the meat on all sides. |
||
#Adjust the heat so that the meat browns well, but does not burn. |
#Adjust the heat so that the meat browns well, but does not burn. |
||
− | #Add the onions, peppers, |
+ | #Add the [[onions]], [[peppers]], [[Mushrooms]], [[garlic]] and [[bay leaf]] and cook 2 minutes more. |
#Sprinkle the [[paprika]] into the pot and stir well to combine. |
#Sprinkle the [[paprika]] into the pot and stir well to combine. |
||
− | #Add the red wine. Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated. |
+ | #Add the [[red wine]]. Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated. |
− | #Add the tomatoes and the beef broth and bring to a boil. |
+ | #Add the [[tomatoes]] and the [[beef broth]] and bring to a boil. |
#Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour. |
#Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour. |
||
− | #Adjust the seasoning with salt and [[pepper]], remove the bay leaves and serve in a deep tureen. |
+ | #Adjust the seasoning with [[salt]] and [[pepper]], remove the [[bay leaves]] and serve in a deep tureen. |
# |
# |
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# |
# |
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[[category:flour Recipes]] |
[[category:flour Recipes]] |
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[[category:oil Recipes]] |
[[category:oil Recipes]] |
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+ | [[category:beef broth Recipes]] |
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+ | [[category:Mushroom Recipes]] |
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+ | [[category:red wine Recipes]] |
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+ | [[category:tomato Recipes]] |
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+ | [[category:salt Recipes]] |
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+ | [[category:Beef Recipes]] |
Revision as of 13:18, 14 June 2006
Description
Ingredients
- 1 1/2 pounds lean Beef stew meat (top round), cut into 2-inch cubes
- salt to taste
- freshly ground black pepper
- flour for dredging
- 1 tablespoon vegetable oil
- 1 small yellow Onion, diced
- 1/2 red bell pepper, seeded and chopped
- 1/2 yellow bell pepper, seeded and chopped
- 1/2 green bell pepper, seeded and chopped
- 1 cup quartered Mushrooms
- 2 cloves garlic, minced
- 1 bay leaf
- 1 1/2 tablespoons sweet, Hungarian paprika
- 1/2 cup dry red wine
- 1 8cup diced, canned tomatoes
- 2 cups low-sodium beef broth
Directions
- Season the Beef with salt and pepper.
- Dredge it in flour and shake off the excess.
- Heat the oil in a heavy soup pot or Dutch oven over medium-high heat.
- Sear the meat on all sides.
- Adjust the heat so that the meat browns well, but does not burn.
- Add the onions, peppers, Mushrooms, garlic and bay leaf and cook 2 minutes more.
- Sprinkle the paprika into the pot and stir well to combine.
- Add the red wine. Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated.
- Add the tomatoes and the beef broth and bring to a boil.
- Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour.
- Adjust the seasoning with salt and pepper, remove the bay leaves and serve in a deep tureen.
Contributed by:
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