Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, my stew under cover 😀. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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My stew under cover 😀 is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. My stew under cover 😀 is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have my stew under cover 😀 using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make My stew under cover 😀:
- Get 300 grams Portobello mushrooms or white mushrooms
- Take 1 large Onion chopped small
- Take 250 grams Beef of your choice chopped, if you use stewing beef I would simmer a little longer.
- Prepare 50 grams frozen peas
- Get 2 medium Carrots chopped small
- Make ready 2 tbsp Olive oil
- Prepare 2 clove Garlic crushed
- Get 1/4 tsp Salt
- Make ready 1/2 tsp Black Pepper
- Take 1 1/2 liter Boiling water
- Take 3 Beef Cubes
- Make ready 2 tbsp Corn flour/starch
- Prepare 1 block Shortcrust pastry or make pastry yourself
Chuck meat is cut from the front shoulder. Brown (cover) the beef with flour before putting it in the stew. When browning the beef, first coat the meat in flour before adding to the braising liquid. This will not only help caramelize the meat for better flavor, but will also help thicken the stew later as the starch from the flour mixes with the liquid.
Steps to make My stew under cover 😀:
- Chop meat, onions, and mushrooms.
- Heat oil then add the onions fry for 1 minute then add garlic and beef. Let fry for 2 mins then add mushrooms and you may add another tbsp of oil if it is dry. Mix well and fry for 5 minutes.
- Add salt and pepper and mix well. In a large saucepan, pour in 1 pint of boiling water, add and stir in the beef cubes
- Add the beef, mushroom and onion mix to the boiling stock.
- Add the peas and chopped carrots to the pan. Bring to the boil and simmer on low for 20 mins. Sdd corn flour to thicken and stir well. If still runny, add another spoon of cornflour/ starch.
- Transfer it to a large oven dish and add the tomato puree and mix in. Roll out your puff pastry and cover your pie
- Bake until bubbling and pie crust is golden. Serve with garlic mushrooms and potato fritters, or a creamy mash, or chips.
When browning the beef, first coat the meat in flour before adding to the braising liquid. This will not only help caramelize the meat for better flavor, but will also help thicken the stew later as the starch from the flour mixes with the liquid. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm – or let it come to room temperature and then store in the refrigerator overnight or until ready to serve.
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