Ingredientes para Cricketbirds Beef Stew
- 2 tablespoons olive oil
- 2 lbs beef stew meat
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 large onion, chopped
- 1 cup tomato juice
- 2 tablespoons cornstarch
- 1 cup dry red wine
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 2 lbs potatoes, peeled and cubed
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Cómo preparar Cricketbirds Beef Stew
- In a large skillet (Dutch oven is preferred), heat 2 tablespoons of olive oil over medium-high heat.
- Add 2 lbs of beef stew meat, cut into 1-inch cubes.
- Cook, stirring frequently, until browned on all sides (about 8-10 minutes). Remove beef from skillet and set aside.
- Preheat oven to 300°F (150°C).
- In the same skillet, add 2 stalks of celery (chopped), 2 carrots (chopped), and 1 large onion (chopped). Cook until softened, about 5 minutes.
- In a small bowl, whisk together 1 cup of tomato juice and 2 tablespoons of cornstarch until smooth.
- Return the beef to the skillet. Add the celery, carrot, and onion mixture.
- Pour in the tomato juice and cornstarch mixture, stirring well to combine.
- Add 1 cup of red wine, 1 tablespoon of brown sugar, 1 teaspoon of salt, 1 teaspoon of dried basil, and 1/2 teaspoon of black pepper.
- Transfer the mixture to a large (6-quart) oven-safe pot or Dutch oven.
- Cover and bake for 1 hour and 30 minutes.
- Stir the stew every 15-20 minutes to prevent sticking and promote a thicker gravy.
- Add 2 lbs of potatoes (peeled and cubed).
- Cover again and bake for an additional 30-40 minutes, or until the meat and vegetables are tender. Internal temperature of the beef should reach 160°F (71°C).
- Serve hot, optionally in crusty bread bowls.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
31g
Fat
80g
Carbs
13g
