Classic Beef Stew Recipe

Preparation

1. Mix flour and salt in a sheet of wax paper. Cover the meat with the flour mixture, shaking off.

2. In a saucepan with 4-5 rooms, heat oil over medium heat. Half of the beef and brown on at least two sides. Remove with a slotted spoon to a plate. Repeat with the remaining meat.

3. Bring the meat and give his juices into the pan. Stir in tomato leaves, broth, wine, garlic, herbs, pepper and bay leaf. Bring to a boil. Heat to medium-low. Cover and simmer for 1 1/2 hours, stirring 3 or 4 times.

4. Add the carrots, mushrooms, green beans, celery and parsley. Cover and simmer for 45 minutes, stirring once or twice, until meat and vegetables are tender.

5. Pour into shallow dish and serve with fresh herbs shells.

Recipe Notes

• This stew in the refrigerator for up to four watertight days. Quenching of the part to be refrigerated or frozen to put the pot in a sink with cold water. And Cooling and make guaranteed fresh taste as quickly as possible.
• The heater is best for the stew. Take only the part that is going to eat, and the rest in the fridge for another time. Warming on the stove or in a microwave oven with a little water if it is too thick.
• Freeze the stew into individual portions or family size. Include good freezing container, Lock food storage bag slide (stacked flat) and plastic containers. Leave about 1/4 inch at the top of the expansion tank and put a piece of plastic wrap directly in the pot so to keep any air in this area. Marked with the content, date and number of servings. Thaw in the refrigerator or in the microwave before reheating.