Beef Stew Recipe

 

 

6 lbs hamburger patties

a pinch of Salt

3 tsp dark pepper

3 tablespoons olive oil

4 cloves garlic

5 tbsp tomato juice

meat

4 carrots

3  green onions

 

1. Preheat the stove for about 325°f. Season the meat with salt and pepper. Heat for about 1 tablespoon oil in a Dutch stove over medium-high hotness. Include the hamburger in clusters in one layer, without congestion, and tan on all sides. Exchange the meat to a plate and rehash with remaining hamburger.

2. Spill off everything except 1 tablespoon fat from the Dutch stove. Include the garlic and saute over medium high temperature until fragrant, around 30 seconds. Include 1/2 glass to the pot and heat to the point of boiling, scratching up any tan bits with a spoon. At the point when the lager is about dissipated, include the tomato glue and cook, mixing, around 1 moment. Give back where its due to the pot and blend to cover.

3. Include the stock, 1 mug , the sound  sugar, 1 teaspoon salt, and 1 teaspoon dark pepper. The meat ought to be simply secured with fluid. If not, add extra stock to cover. Heat to the point of boiling, then cover the pot and exchange to the stove. Cook until the meat is delicate, around 2 hours, blending sporadically.

4. While the meat is still in cooking, add 1 tablespoon olive oil over medium high temperature. Include the carrots and onions,season it with the salt. Saute until the carrots light up in color and start to relax about 2 to 3 minutes. Include the carrots, onion, to the stew and blend to mixture. Back to the stove, cook part of the way secured until the vegetables are delicate and the sauce thickened blending sometimes for about 60 minutes

5. Serve warm with a bowl