beef tomato stew
It is a beef tomato stew that looks tired because there are many ingredients in it, but after eating it, it makes you feel full and warm. Something sour and heavy goes well with bread and rice
3 serving
Within 90 minutes
김변덕
Ingredients
  • Beef
    300g
  • Tomato
    2ea
  • Salt
    1little
  • ground pepper
    suitably
  • Flour
    1cup
  • Butter
    60g
  • onion
    1/2ea
  • garlic powder
    1spoon
  • celery
    1ea
  • Carrot
    1/2ea
  • Potato
    1/2ea
  • Paprika
    1ea
  • red wine
    1/2cup
  • tomato sauce
    1/2cup
  • Oostasos
    3spoon
  • Water
    1cup
  • Beef stock
    1spoon
  • bay leaf
    suitably
  • Time
    little
  • parsley powder
    little
Cooking Steps
STEP 1/18
Remove the blood from the meat
STEP 2/18
I'd like to cut the tomatoes into ten cubes
STEP 3/18
If you blanch tomatoes in boiling water, the cuts will open
STEP 4/18
Peel it and get ready
STEP 5/18
Cut the meat into cubes and salt
STEP 6/18
Season it with pepper
STEP 7/18
Coat the meat with flour
STEP 8/18
Please move it to one side for a little bit
STEP 9/18
Stir-fry onions in butter until clear
STEP 10/18
While stir-frying, celery carrot
STEP 11/18
Add potato paprika and stir-fry
STEP 12/18
Add 1 spoon of garlic powder and stir-fry it
STEP 13/18
When the meat turns brown, add 1/2 cup of wine
STEP 14/18
Cut the peeled tomatoes in moderation
STEP 15/18
1/2 cup tomato sauce
STEP 16/18
3 spoons of Worcester sauce, 1 spoon of beef stock
STEP 17/18
Add 1 cup of water, bay leaf, and a little time and bring to a boil
STEP 18/18
If it's as thick as you want, it's over. Sprinkle a little bit of parsley
I put up the time and decorated it. Even with parsley, it's pretty and delicious
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