THE WAYSIDE INN'S BEEF STEW
Gästgivargryta
This stew can be made of finer or simpler pieces of beef, depending on what you have at hand. The meat and vegetables should be well browned first and then simmer in red wine with the spices for at least a couple of hours, so this is perfect for making in advance and just be heated up when it's time to eat.
Serves 4 to 6
1 lb boneless meat of beef or calf
3½ oz salted side of pork or ham
2 tablespoons oil
3 onions in wedges
2 carrots in Dice or slices0
0.4 cup bouillon
1 red bell pepper
1 garlic clove
salt, White pepper
1 bay leaf
some dried thyme
some ground bitter orange peel
0.4 cup chopped parsley
0.8 to 1.2 cup simple red wine
Cut the meat in large cubes and shred the pork. Brown meat and pork well in oil in a frying pan and transfer to a pot. Brown onions and carrots and transfer them to the pot as well. Whisk out the pan with bouillon and pour this in the pot.
Add shredded bell pepper and crushed garlic and flavor with salt, pepper, bay leaf, thyme, bitter orange peel and a couple of parsley sprigs. Pour on the red wine, blend well, put on a tight lid and let simmer slowly until the meat is very tender.
Sprinkle with parsley before serving with bread and a green salad.
Enjoy!
Bella
Gästgivargryta
This stew can be made of finer or simpler pieces of beef, depending on what you have at hand. The meat and vegetables should be well browned first and then simmer in red wine with the spices for at least a couple of hours, so this is perfect for making in advance and just be heated up when it's time to eat.
Serves 4 to 6
1 lb boneless meat of beef or calf
3½ oz salted side of pork or ham
2 tablespoons oil
3 onions in wedges
2 carrots in Dice or slices0
0.4 cup bouillon
1 red bell pepper
1 garlic clove
salt, White pepper
1 bay leaf
some dried thyme
some ground bitter orange peel
0.4 cup chopped parsley
0.8 to 1.2 cup simple red wine
Cut the meat in large cubes and shred the pork. Brown meat and pork well in oil in a frying pan and transfer to a pot. Brown onions and carrots and transfer them to the pot as well. Whisk out the pan with bouillon and pour this in the pot.
Add shredded bell pepper and crushed garlic and flavor with salt, pepper, bay leaf, thyme, bitter orange peel and a couple of parsley sprigs. Pour on the red wine, blend well, put on a tight lid and let simmer slowly until the meat is very tender.
Sprinkle with parsley before serving with bread and a green salad.
Enjoy!
Bella
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