BEEF STEW Photo Credit: pickupimage.com

BEEF STEW

By putting various vegetables in the beef, this simmered stew can be enjoyed warm over low heat. Cooking Master's Secret - Bouquet Garni : Thyme, parsley, celery, laurel leaves, etc. are tied together. Small bunches of parsley, etc., added to add flavor to soups - When you fry vegetables, put the potatoes later to avoid breaking the shape. When the stew boils and bubbles form, remove it and boil it by stirring occasionally so that it doesn't break. - Whole tomato can be replaced with raw tomato or tomato pastry. - Do not store the leftover whole tomato as it is, but keep it in a refrigerated or freezer container for safe storage. /Main Ingredients/ 100 g beef 1 tablespoon olive oil (edible oil) /Side Ingredients/ 3 cloves of garlic 20 g carrots 20 g onion 30 g potatoes 20 g celery /Seasonings/ 15 g fl our Wh ole Tomato (Whole Stew) 100g(Laurel, cloves) A little salt and pepper 3 cups of stock (see chicken breast salad vegetable stock) or bouquet garni How to Cook 1. Cut beef thick into 2cm. 2. Cut carrots, onions, potatoes, and celery thickly. 3. Heat the olive oil and garlic in a thick pan and fry the beef until the surface is brown. Add vegetables and fry. 4. When it’s fried to a certain extent, add flour and fry until it turns brown. Add whole tomato and stir-fry for 1 to 2 minutes. Add the stock and boil for 20 minutes or more to harmonize the taste. 5. Season with salt and pepper, put in a bowl, and sprinkle with parsley powder. Quick and Easy Cooking for Home Meal kindle 구입처

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