Beef stew
Classic menu
Ingredients
How to prepare
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Beef, Chuck Roast or Brisket, chopped into 1.5*1.5-inch pieces 700 g
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Black Pepper, coarsely ground 2 g
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Olive Oil 20 g
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Onion, diced into big pieces 300 g
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Celery, diced into big pieces 200 g
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Carrot, diced into big pieces 300 g
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Potato, diced into big pieces 300 g
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Bay Leaves (2-3 leaves) 0.25 g
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Dried Thyme 0.5 g
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Dried Rosemary 0.5 g
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Red Wine 70 g
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Brown Stock Base 1500 g
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Water 1500 g
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Fresh Thyme, for topping
Brown stock base
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Water 1000 ml
Preparation
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How to prepare
- Mix the marinated beef with Chicken Seasoning Powder, black pepper and olive oil.
- Heat the pot on a high setting. Place the meat in the pot and sear it all over.
- Add onions, celery, and other prepared ingredients. Cook until the vegetables are softened. Add carrots, followed by red wine.
- Stew until red wine starts to evaporate. Add the brown stock base, water and beef soup.
- Heat the stew to a boil, then reduce to low setting. Braise for at least 1 hour. Then add potatoes and continue cooking until the meat is fork-tender or until the broth is thickened.
- Complete the dish by topping it with minced parsley before serving.
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Brown stock base
- Melt Knorr Brown Sauce with the water in the prepared pot and bring the pot to a boil.
- Add Knorr Rich Pasta Sauce and bring the pot to a boil. Set aside and use it as stock or sauce.
