Traditional Beef Stew Recipe

Preparation

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

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

3. Return all the meat and its juices to the pan. Stir in tomato leaves, broth, wine, garlic, herbs, pepper and bay leaf.

Bring to a boil. Reduce heat to medium-low. Cover and simmer for 1 1/2 hours, stirring 3 or 4 times.

4. Add 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. Stew in shallow bowls, garnished with fresh herbs

Recipe Notes

• This stew will keep in the refrigerator in an airtight container up to 4 days. Fast cooling of the part is cooled or by the pot to be frozen 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 refrigerator for another time. Warm on the stove or in the microwave with a little water if too thick.
• Freeze the stew into individual sections or family size. Good freezer containers include, blocking food storage bags slide (flat stack) and plastic containers. Let's extend about 1/4 inch at the top of the container and put a piece of plastic wrap directly on the pot to air in this area to keep. Day content, date and number of servings. Thaw in the refrigerator or in the microwave before reheating.