Ingredients :
3 lbs. (about 1.5 kilos) chuck steak - cut into cubes
6 onions
12 small carrots or 6 large carrots
6 potatoes - cut in 4
2 onions - sliced
2 Tablespoons vegetable oil
2 garlic cloves, minced
l/4 cup parsley - chopped
l cup chopped celery
l/2 tsp. thyme
2-l/2 cups canned tomatoes
l/2 cup flour
l cup peas
Salt and pepper to taste
6 onions
12 small carrots or 6 large carrots
6 potatoes - cut in 4
2 onions - sliced
2 Tablespoons vegetable oil
2 garlic cloves, minced
l/4 cup parsley - chopped
l cup chopped celery
l/2 tsp. thyme
2-l/2 cups canned tomatoes
l/2 cup flour
l cup peas
Salt and pepper to taste
How to Prepare :
Brown the beef with a little bit of oil in a saucepan
Add the garlic, sliced onions, celery, parsley, thyme, tomatoes, salt and pepper and 2.5 cups of water Bring it to a boil, and then reduce the heat to a simmer
Put the lid on the sacuepan and simmer for 2 hours.Add the rest of the veges and simmer for another hour.Blend the flour with 3/4 cups cold water and stir into the stew.Simmer for 5 more minutes.
Add the garlic, sliced onions, celery, parsley, thyme, tomatoes, salt and pepper and 2.5 cups of water Bring it to a boil, and then reduce the heat to a simmer
Put the lid on the sacuepan and simmer for 2 hours.Add the rest of the veges and simmer for another hour.Blend the flour with 3/4 cups cold water and stir into the stew.Simmer for 5 more minutes.
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