Delicious beef stew
Jul 09, 2009
STEW is a combination of solid food ingredients simmered in water based liquids. They are “hearty soups,†with meat and vegetables. Usually served as a main dish, rather than a first course. The liquid in a stew is minimal, and thickened so that it is
By Agnes Kyotalengerire
STEW is a combination of solid food ingredients simmered in water based liquids. They are “hearty soups,†with meat and vegetables. Usually served as a main dish, rather than a first course. The liquid in a stew is minimal, and thickened so that it is more of a gravy than a broth.
The ingredients are always chunky and the stew is better served hot. Another characteristic is that the stew steams from a slow cooking process resulting in evidence of sizzling simmered food flavours.
Sometimes a thickening agent is added to make the broth more gravy-like. One prominent widely consumed stew is the beef stew.
Procedure for making the beef stew
Cut the good, lean beef into one inch cubes.
Season the beef and give it a good coating of flour.
Brown the beef in oil.
Drain the oil and place the stew in a pot.
Add some water to the meat and give it time to simmer.
In the meantime, prepare the vegetables: potatoes, carrots, onions, turnips, cabbage or cauliflower.
Cut the vegetables into bite-size portions.
Add the vegetables in the reverse order of how long it takes them to get ready. With carrots first, potatoes and turnips next etc.
Add tomatoes and simmer for not more than two hours
Seasoning the meat and a proportionate amount of salt and black pepper only adds to the sizzling and taste.
Simmering the stew for more than one hour will improve it greatly.
To have good stew, it is advisable to use stock instead of plain water.
STEW is a combination of solid food ingredients simmered in water based liquids. They are “hearty soups,†with meat and vegetables. Usually served as a main dish, rather than a first course. The liquid in a stew is minimal, and thickened so that it is more of a gravy than a broth.
The ingredients are always chunky and the stew is better served hot. Another characteristic is that the stew steams from a slow cooking process resulting in evidence of sizzling simmered food flavours.
Sometimes a thickening agent is added to make the broth more gravy-like. One prominent widely consumed stew is the beef stew.
Procedure for making the beef stew
Cut the good, lean beef into one inch cubes.
Season the beef and give it a good coating of flour.
Brown the beef in oil.
Drain the oil and place the stew in a pot.
Add some water to the meat and give it time to simmer.
In the meantime, prepare the vegetables: potatoes, carrots, onions, turnips, cabbage or cauliflower.
Cut the vegetables into bite-size portions.
Add the vegetables in the reverse order of how long it takes them to get ready. With carrots first, potatoes and turnips next etc.
Add tomatoes and simmer for not more than two hours
Seasoning the meat and a proportionate amount of salt and black pepper only adds to the sizzling and taste.
Simmering the stew for more than one hour will improve it greatly.
To have good stew, it is advisable to use stock instead of plain water.