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Food, Nutrition and Recipes
Soups and stews please
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<blockquote data-quote="Juno80" data-source="post: 1035472" data-attributes="member: 252848"><p>Modified Beef and Red Wine Stew (No Potatoes / Flour)</p><p></p><p>1 kg Prime Rib or Rib Eye Steak (Well marbled beef) - Cubed</p><p>2 Celery Stalks, Diced</p><p>1 Med-Large Yellow Onion, Diced</p><p>2 large Carrots, Sliced</p><p>3 whole cloves of garlic smashed with the side of a knife</p><p>0.5 kg Button Mushrooms Washed and Halved</p><p>2 bay leaves</p><p>2 sprigs of fresh rosemary (whole)</p><p>Salt and Black Pepper to taste</p><p>500 ml Red Wine (Dry Red)</p><p>1 L Low/No Sodium Beef Stock</p><p>1-2 tbsp Corn Starch (Optional if you want thick stew)</p><p>1 tbsp Sesame Oil</p><p></p><p>Directions:</p><ol> <li data-xf-list-type="ol">In a large stock pot add sesame oil and sear steak cubes in small batches until just browned on all sides, remove, and reserve in a small bowl.</li> <li data-xf-list-type="ol">Add Mushrooms with some Pepper, Garlic Cloves and the Rosemary and saute until lightly browned (about 3-5 minutes)</li> <li data-xf-list-type="ol">Add Onions, Celery, and Carrot and cook until lightly caramelized (about 3-5 minutes)</li> <li data-xf-list-type="ol">Add red wine to deglaze and evaporate the alcohol (about 1-2 minutes)</li> <li data-xf-list-type="ol">Add Beef Stock and bring to the boil.</li> <li data-xf-list-type="ol">Reduce to a gentle simmer, add in the reserved beef cubes, and bay leaves. Reduce heat to low and put a lid on it for a good 2-3 hours (until the beef is starting to fall apart), stirring every hour or so.</li> <li data-xf-list-type="ol">Before serving, check your seasonings and add Salt and Pepper if needed</li> <li data-xf-list-type="ol">(Optional) If you want a thicker gravy, mix 1-2tbsp corn starch with about 3-5 tbsp water and add the slurry to the stew. Bring the heat back up to a gentle boil to thicken.</li> </ol></blockquote><p></p>
[QUOTE="Juno80, post: 1035472, member: 252848"] Modified Beef and Red Wine Stew (No Potatoes / Flour) 1 kg Prime Rib or Rib Eye Steak (Well marbled beef) - Cubed 2 Celery Stalks, Diced 1 Med-Large Yellow Onion, Diced 2 large Carrots, Sliced 3 whole cloves of garlic smashed with the side of a knife 0.5 kg Button Mushrooms Washed and Halved 2 bay leaves 2 sprigs of fresh rosemary (whole) Salt and Black Pepper to taste 500 ml Red Wine (Dry Red) 1 L Low/No Sodium Beef Stock 1-2 tbsp Corn Starch (Optional if you want thick stew) 1 tbsp Sesame Oil Directions: [LIST=1] [*]In a large stock pot add sesame oil and sear steak cubes in small batches until just browned on all sides, remove, and reserve in a small bowl. [*]Add Mushrooms with some Pepper, Garlic Cloves and the Rosemary and saute until lightly browned (about 3-5 minutes) [*]Add Onions, Celery, and Carrot and cook until lightly caramelized (about 3-5 minutes) [*]Add red wine to deglaze and evaporate the alcohol (about 1-2 minutes) [*]Add Beef Stock and bring to the boil. [*]Reduce to a gentle simmer, add in the reserved beef cubes, and bay leaves. Reduce heat to low and put a lid on it for a good 2-3 hours (until the beef is starting to fall apart), stirring every hour or so. [*]Before serving, check your seasonings and add Salt and Pepper if needed [*](Optional) If you want a thicker gravy, mix 1-2tbsp corn starch with about 3-5 tbsp water and add the slurry to the stew. Bring the heat back up to a gentle boil to thicken. [/LIST] [/QUOTE]
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