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3 kilos of beef, chopped
1/4 cup flour
2 teaspoons of salt
1 teaspoon of pepper
3 tablespoons of vegetable oil
1 onion, chopped
2 tablespoons of tomato paste
Flour 1 tablespoon (extra)
1 cup red wine or broth
4 cups beef
2 bay leaves
4 sprigs thyme
3 carrots, peeled and chopped
celery sticks, chopped
4 Yukon gold potatoes, peeled and chopped chopped
1 cup frozen peas


Prepare the beef: In a large bowl, mix 1 pound beef with 1/4 cup flour, 2 teaspoons salt, and add 1 teaspoon salt. Stir to coat the beef.
To use beef: Heat 3 tablespoons vegetable oil in a large pot over medium heat. Add the beef in batches and sear on all sides. Transfer the roasted meat to a plate and set aside.
Fry the vegetables: Add the fried onion to the same pan and fry until soft. Add 2 tablespoons of tomato paste and fry for about a minute.
Brighten and thicken: Sprinkle with 1 tablespoon onion powder and stir to combine. Slowly pour in 1 cup red wine or broth, scraping up any bits from the bottom of the pot.
Cooking stew: Return the meat. Add 4 cups sea salt, 2 bay leaves and 4 teaspoons thyme. Bring to a boil and reduce heat to low. Close the lid and let it cook for 1.5 hours.
Add vegetables: Add carrots, celery and potatoes to the pot. Continue cooking, covered, for 45 minutes to an hour or until vegetables are tender.
Add the peas: Add 1 cup of cold peas and cook for another 5 minutes until the peas are heated through.
Last step: Remove the bay leaves and thyme sprigs. Taste and season with salt and pepper if necessary.
Servings: Serve the soup hot alone or with whole wheat bread.

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