Beef Stew Recipe

No food is better on a cold cloudy day as a hearthy beef stew washed down with a glass of strong red wine warming up our body and soul.

As I currently have some time, I had been looking on the internet a few days ago. On the lookout for new, challenging ideas, inspiring recipes that We have never tasted before, to treat my family with. Searching for a long time but couldn’t come across any interesting things. Right before I thought to give up on it, I discovered this tempting and easy treat simply by accident over Suncakemom. The dessert looked so delicious on its photo, that called for prompt action.

It had been simple enough to imagine how it is made, its taste and how much my hubby will love it. Actually, it is rather simple to delight the man in terms of cakes. Anyways, I went to the website and simply followed the simple instuctions that have been accompanied by wonderful photographs of the method. It just makes life rather easy. I could imagine that it is a bit of a inconvenience to take photos in the midst of cooking in the kitchen as you may typically have gross hands and so i genuinely appreciate the commitment she placed in for making this post and recipe easily implemented.

With that in mind I am encouraged to present my personal recipe in a similar way. Many thanks for the idea.

I was tweaking the main recipe to make it for the taste of my loved ones. I must say it absolutely was a great outcome. They enjoyed the flavor, the structure and loved having a delicacy such as this in the middle of a busy week. They quite simply wanted lots more, more and more. Thus the next time I’m not going to make the same mistake. I’m gonna multiply the amount to make them delighted.

This post is based on Beef Goulash from SunCakeMom

Place the lard or cooking oil into a large cooking pot and heat it up.

Add the diced onion and saute it until it gets a translucent, glassy look.

Add the diced pepper, paprika, garlic, tomato, salt, black pepper, cumin and carrot.

Add the meat and mix all together well.

Pour wine and water until the meat is submerged.

Put the lid on and cook on low heat until meat is soft and meltingly tender for about 3-4 hours.

Stir occasionally and refill liquid if it reduces below ¾ of the pot.

Let it cool for 20 minutes before serving.