Beef Stew

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 lately have some time, I was surfing on the web a few days ago. Trying to find fresh, challenging tips, inspiring meals that We have never used before, to amaze my loved ones with. Searching for quite some time but couldn’t come across any interesting things. Just before I wanted to give up on it, I came across this delightful and easy treat simply by chance. The dessert seemed so delicious on its pic, it required rapid action.

It was not so difficult to imagine how it’s created, its taste and just how much my hubby will probably want it. Actually, it is very simple to impress the man when it comes to treats. Anyways, I went to the webpage: Suncakemom and used the detailed instuctions that have been coupled with wonderful photographs of the method. It just makes life much simpler. I can imagine that it is a slight effort to shoot photographs in the midst of cooking in the kitchen because you most often have sticky hands and so i highly appreciate the time and effort she put in for making this post .

That being said I’m inspired to present my personal dishes in the same way. Thanks for the concept.

I had been fine tuning the original formula to make it for the taste of my family. I can mention it absolutely was an awesome outcome. They prized the taste, the thickness and enjoyed having a sweet such as this in the middle of a hectic week. They ultimately asked for lots more, many more. So the next occasion I’m not going to commit the same mistake. I’m likely to twin the amount .

Thanks for SunCakeMom who made the Beef Goulash a reaility

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.