Beef with Roasted Potato & Carrot Stew

Name: Beef with Roasted Potato & Carrot Stew
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Beef tendon; Some potato; Some carrot; Some onion; Some garlic; Some Flour; Some olive oil; Some butter; Some sea salt; Some Freshly ground black pepper; Some Turmeric; Peeled (canned), one tomato; Some Fresh Thyme; Some Fresh rosemary; Some Cinnamon; Some Dried red pepper; Some Broth; Some Dry red wine

by Alvin's delicious kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

In just a few days, after a light rain, it was already cold and windy in the blink of an eye. This weekend requires a pot of warm stew to warm the table and feed the cold belly. The way to eat such a pot of meat is not monotonous. Of course, you can't finish a meal at noon. Then, after dinner, the meat is immersed in boiling water, and you will instantly get a pot of beautiful noodle soup, then just cook some fresh green vegetables and cut a few small sticks Tomato, soup and meat are poured on the cooked noodles, which is warm and a big bowl of beef noodle soup. Let's get started! "

Beef with Roasted Potato & Carrot Stew

1. Ingredients list • beef tendon • potatoes • carrots • onions • garlic • olive oil • butter • sea salt • freshly ground black pepper • turmeric • a peeled tomato (canned) • fresh thyme • fresh rosemary • cinnamon • Dried Red Pepper• Stock Broth• Flour• Dry Red Wine

Beef with Roasted Potato & Carrot Stew recipe

2. Cut potatoes and carrots into thick pieces and put them in a mixing bowl, drizzle with olive oil and mix well. Preheat the oven to 200 degrees.

3. Spread it flat on a baking tray, adjust the skin down, and season with sea salt and black pepper. Put it into the upper part of the oven at 200 degrees for 30 minutes.

4. Put butter in a pan and fry the beef on all sides over medium-high heat.

5. Fry until caramel color.

6. Put olive oil in another pan, fry the onions, then add tomatoes and stir fry together.

7. Return the beef to the pot and stir fry with turmeric and flour, then add the stock and dry red wine, garnish with thyme and dried red pepper.

8. Simmer for 2 hours with the minimum heat on the lid, season with sea salt and black pepper 30 minutes before serving. When simmering, turn the meat around the heating center of the bottom of the pan to prevent burnt, stir 2-3 times during the slow cook.

9. Take out the roasted rosemary, put the roasted potatoes and carrots (by the way, roast a few heads of garlic, pour olive oil before roasting, those who have eaten the roasted garlic know how great it is!), set aside.