Beef with roasted potato & carrot stew
Overview
In just a few days, after a light rain, the wind has become freezing in the blink of an eye. On such a weekend, a pot of warm stew is even more needed to warm the table and feed the cold belly. This way of eating a pot of meat is not monotonous. Of course, you can't finish it at noon. Then for dinner, soak the meat in boiling water and you will have a beautiful pot of noodle soup in an instant. Then boil some fresh green vegetables, cut a few small tomatoes, and pour the soup and meat on the cooked noodles. This is another warm and big bowl of beef noodle soup. Let’s get started!
Tags
Ingredients
Steps
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Ingredients list • Beef tendon • Potatoes • Carrots • Onions • Garlic • Olive oil • Butter • Sea salt • Freshly ground black pepper • Turmeric • One peeled tomato (canned) • Fresh thyme • Fresh rosemary • Cinnamon • Dried red pepper • Stock • Flour • Dry red wine
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Chop potatoes and carrots into coarse pieces and place in a mixing bowl, drizzle with olive oil and stir evenly. Preheat the oven to 200 degrees.
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Then spread it flat on the baking sheet, adjust the skin side down, and season with sea salt and black pepper. Place in the upper shelf of the oven at 200 degrees for 30 minutes.
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Add butter to a frying pan and sear the beef cubes on all sides over medium-high heat.
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Fry until caramel color.
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In another pan, add olive oil and fry the onions until fragrant, then add the tomatoes and stir-fry together.
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Stir-fry the beef with turmeric and flour, then add stock and dry red wine, and garnish with thyme and dry red pepper.
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Cover and simmer over low heat for 2 hours. Season with sea salt and black pepper 30 minutes before serving. When simmering, move the meat away from the heating center of the bottom of the pot to prevent it from burning. Stir 2-3 times during this period.
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Take out the roasted dried rosemary, put the roasted potatoes and carrots (roast a few heads of garlic by the way, drizzle with olive oil before roasting, only those who have tasted roasted garlic will know how good the taste is!) and set aside for later use.
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When the beef is tender, add potatoes and carrots, mix well with the soup, garnish with parsley or cilantro and enjoy.
