Beef Stew
Mellow and deep authentic flavor
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
- Place the bouillon from (A) and (B) into a heavy bottom pot, bring to a boil.
- Cut the beef into 12 equal pieces. Spread 1/2 Tbsp of the olive oil into a fry pan, flip the meat to brown all surfaces then remove from the fry pan.
- Add the remaining 1/2 Tbsp of olive oil to the fry pan, saute the thinly sliced garlic, onion and celery until golden brown.
- Add the meat (2) and (3) to (1), then allow to simmer for about 40 minutes. If boiled down, add more hot water.
- Remove the meat from (4), use a blender on the cooking liquids.
-
Cut the carrots into bite-size pieces, place into a pot, add in the small onions, button mushrooms, (C) and enough hot water to cover all ingredients. Cover with a drop-lid*, then boil until the vegetables are softened.
- A drop-lid is a lid that floats on top of the liquid in pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
- Divide the broccoli into florets, boil in hot water.
- Add (D) and the cooked meat to (5), then simmer just enough to combine all ingredients.
- Add in (6) and (7), heat and then season with salt and pepper.
Cooking Basics
Cut into lengths of about 4 cm (1.6 in.), then divide into 4 equal pieces lengthwise. For thick carrots, divide into 6 equal pieces. Chamfer each corner.
Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
Glossary
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