Best Ever Beef Stew

We simply were given again from Los Angeles. As you know, from their best weather is continually sunny 70 degrees. Wait, why did we go away California again ?

No, however really, it changed into 20 tiers out of doors and a impolite awakening to the fact of Cheberia, Cartman refused to stroll as usual. however no problem. Because I got here domestic to the fine red meat stew ever.

Wonderfully aromatic, very relaxing and complete of many goodies - portions of meat, mushrooms, potatoes and carrots. All appropriate matters are here, stewed in that rich, hearty broth.

I poured the rest of the red wine I used on this recipe into a completely huge wine glass, heated up a few dinner rolls, and forgot how cold it changed into out of doors.    

* Ingredients :

° olive oil ( 2 tsp )
° 2 POUNDS sirloin steak, cut To cubes
° Kosher salt and freshly black pepper, to taste
° 1 medium sized onion, diced
° 2 carrots, peel  cut to cubes
° 2 ribs celery, reduce into cubes
° three cloves minced garlic
° eight oz. cremini mushrooms, halved
° three tablespoons all-cause flour
° 2 tablespoons tomato paste
° half cup dry red wine
° 2 half cups beef broth
° four sprigs fresh thyme
° 2 bay leaves
° 1 huge potato, peeled and cut into half-inch pieces
° 2 tsps chopped parsley leaves

* Methods :

Heat olive oil in a saucepan or saucepan over medium heat.Season the meat with 1 teaspoon salt and ½ teaspoon pepper. Working in batches, add steaks to pot and cook, stirring occasionally, till evenly browned, approximately 6-eight minutes; Sit aside.Adding , carrots , onions & ; celery. Cook, stirring occasionally, till softened, approximately three-four minutes.
Add garlic and mushrooms, and cook, stirring occasionally, till gentle and brown, approximately three-four minutes.
Whisk collectively flour and tomato paste till mild brown, 1 minute.

Stir with the wine and scrape any brown bits from the lowest of the pot.
Add red meat broth, thyme, bay leaf and steaks. Bring to a boil reduce warmth and simmer till meat could be very tender, approximately 30 minutes.

Stir in potatoes. Simmer over low warmth till potatoes are softened and stew thickened, approximately 20 minutes. Remove sprigs of thyme and bay leaves and dispose of them. Stir in parsley. Add salt and pepper to taste.*
Feet it right away.

Enjoy !