How to Make Yummy My Mixed Beef Stew 😘

My Mixed Beef Stew 😘. Sprinkle beef with salt and pepper. In a soup kettle or Dutch oven, brown beef in oil; drain. This is my mom's Puerto Rican comfort soup.

In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. You can cook My Mixed Beef Stew 😘 using 18 ingredients and 13 steps. Here is how you cook that.

Ingredients of My Mixed Beef Stew 😘

1. It's 900 g of Stewing Steak.
2. Prepare 1 of +1/2 onion chopped.
3. It's 5 of carrots chopped.
4. Prepare 1 cup of frozen mixed veg.
5. Prepare 2 of garlic cloves diced.
6. It's 1 of green chilli diced.
7. Prepare 10 of cherry tomatoes.
8. Prepare 2 of hanfuls of spinach.
9. Prepare 4 of Basil leaves.
10. You need 1 cup of Red wine.
11. It's 1 tbls of woresestershire sauce.
12. You need 1 tsp of black cracked pepper.
13. Prepare 3 of Dried beef stock cubes.
14. You need 1 of dried veg stock cube.
15. You need 1 tsp of Sea salt.
16. You need 1 tsp of dried red pepper.
17. It's 2 litres of boiling water.
18. You need 2 of heaped tbls cornstarch/flour mixed in 1/4 Cup cold water.

Heat olive oil in a large stockpot or Dutch oven over medium heat. There are soup and stew adaptations of beef stew like my favorite Easy Hamburger Soup and cultural variations like Hungarian Goulash, but this classic beef stew recipe is a favorite for me! Searing the beef pieces before you add the stock makes such a difference in the flavor you get from the soup. Coat steak with flour; shake off excess.

My Mixed Beef Stew 😘 step by step

1. In a pressure cooker or in a casserole dish to oven bake.Add the steak pieces,Carrots and tomatoes..
2. Onions.
3. Chopped garlic.
4. Bay leaves and frozen veg.
5. Green chilli chopped.
6. Red wine.
7. Worsestershire sauce.
8. Salt n pepper.
9. Dried beef stock and veg stock.
10. Boiling water.
11. Tsp crushed peppers (optional).
12. Stir once and close the lid and cook. 45 minutes in pressure cooker. 1+1/2 hours on low heat in the oven. Or overnight in a slow cooker..
13. At the end of cooking thicken with cornflour more if you need it thicker. Serve with boiled potatoes or mash potatoes..

In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add a ladle or two of stew liquid to the roux and mix thoroughly. Once it's mixed, you can add the roux and liquid back into your stew. This last step prevents the flour from forming lumps when added to the stew. Heat olive oil in a large skillet over medium heat.