this post was submitted on 12 Dec 2023
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Gif Recipes

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Place to share and discuss recipes in gif form. A nice easy to follow format.

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[–] irreticent 11 points 1 year ago (5 children)

Ingredients:

  • ¼cup all-purpose flour

  • ¼teaspoon freshly ground pepper

  • 1pound beef stewing meat, trimmed and cut into inch cubes

  • 5 teaspoons vegetable oil

  • 1cup red wine

  • 3½cups beef broth, homemade or low-sodium canned

  • 2bay leaves

  • 1medium onion, peeled and chopped

  • 2 celery stalks

  • 1 bell pepper

  • frozen bag of pea and carrots.

  • 2large baking potatoes, peeled and cut into ¾-inch cubes

  • 2teaspoons salt

Step 1:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

Step 2:

Remove the beef from the pot and add in chopped onion, celery, bell pepper. cook until soft.

Step 3:

add the tomato paste. Cook and stir this for 3-5 minutes. then

add the wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.

Step 4:

Cover and cook, skimming broth from time to time, until the beef is tender, about 1½-3 hours. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Add frozen peas/carrots at the end. cook until warmed. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

[–] wile_e8 2 points 1 year ago (4 children)

OK, so I was adding ingredients to my grocery list to try and make this this weekend, and:

add the tomato paste. Cook and stir this for 3-5 minutes. then

You have tomato paste mentioned here. I clearly see you add it in the GIF. It is not in the ingredient list. How much should I add?

[–] irreticent 2 points 1 year ago* (last edited 1 year ago) (2 children)

I have no idea how much but it looks like the amount you'd get in a small can.

[–] wile_e8 2 points 1 year ago (1 children)

Well, I made it.

Notes:

  • I did add a whole small can of tomato paste (6 oz), and given how red it is, I probably would have been fine with a couple scoops.
  • I forgot to add the beef and stir it around in the sauce to get it coated before adding the broth - I just went right to the broth while I had the measuring cup in my hand from the wine. I didn't notice this until I went back to see if your broth was as red as mine.
  • I cooked the potatoes for 45 minutes, and they weren't fully cooked through yet. I was thinking I need to cook them longer next time, my wife said it would be a better idea to just cut them smaller next time.

So, pretty good, but not great given a few things I did wrong. At least I know what to fix the next time I make this.

[–] irreticent 2 points 1 year ago

Thanks for the update and notes. I plan on making this soon. I'll post a comment if/when I do.

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