Easy Meat Stew

Name: Easy Meat Stew
Cuisine: British
Ingredients: 500 g Diced Meat or chunk (beef, lamb or kangaroo); 1 tsp salt; 1 tsp White/black pepper powder; 2 tbsp oil; 2 tbsp oil; 1 brown onion - finely chopped; 1 tbsp tomato paste; 1 tbsp sugar; 1 tsp Worcestershire sauce; 1 tsp chicken seasoning powder or chicken bouillon; 1 c red wine; 3 c water; 1 big Potatoes - diced / chunky; 1 Carrot - cut; Green peas (OPTIONAL - not using most of the time); 2-3 tsp corn flour; 4-5 tbsp water

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Stew is the easiest to prepare. It's a dish with both meat and your favourite #veggies in one pot. You can choose to use water, wine, both or your preferred broth/stock. If you dont have broth/stock, adding #chicken seasoning powder or chicken bouillon gives your stew the taste of of that missing #broth/ #stock. Red #wine is definitely a good addition to your #stew.

Red wine can be omitted and substituted with your preferred broth or stock. You can also use Non-alcoholic or Zero Alcohol wine. See pic.

#breakfast #lunch #dinner #dicedmeat #cubedmeat #meat #beef #lamb #protein #redwine

Red wine can be omitted and substituted with your preferred broth or stock. You can also use Non-alcoholic or Zero Alcohol wine. See pic.

#breakfast #lunch #dinner #dicedmeat #cubedmeat #meat #beef #lamb #protein #redwine

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Red wine can be omitted and substituted with your preferred broth or stock. You can also use Non-alcoholic or Zero Alcohol wine. See pic.

#breakfast #lunch #dinner #dicedmeat #cubedmeat #meat #beef #lamb #protein #redwine

Red wine can be omitted and substituted with your preferred broth or stock. You can also use Non-alcoholic or Zero Alcohol wine. See pic.

#breakfast #lunch #dinner #dicedmeat #cubedmeat #meat #beef #lamb #protein #redwine

Saved

Ingredients

A. Seared/Shallow fried/browned
500 gDiced Meat or chunk (beef, lamb or kangaroo)
1 tspsalt
1 tspWhite/black pepper powder
2 tbspoil
B. Caramelized/sautéed
2 tbspoil
1brown onion - finely chopped
C. The Stew soup
1 tbsptomato paste
1 tbspsugar
1 tspWorcestershire sauce
1 tspchicken seasoning powder or chicken bouillon
1 cred wine
3 cwater
D. Veggies
1big Potatoes - diced / chunky
1Carrot - cut
Green peas (OPTIONAL - not using most of the time)
E. Combine & mix to thicken the stew
2-3 tspcorn flour
4-5 tbspwater

Saved

Steps

1

Prepare and measure all ingredients. Dice/cube meat, potato and carrot into small chunks. If possible, leave cut and washed meat in a colander to remove any access liquid. Meat chunks should be dry and not wet. It helps when it comes to browning the meat later.
2

A - Season meat with salt and pepper. In a non-stick pan, brown meat with 2 tbsp of oil. Use any oil or even butter. We prefer oil. Cook over high heat. Once nicely browned, transfer everything to a stock or soup pot.
3

B. Using the same non-stick pan, add another 2 tbsp of oil. Caramelized brown onion until aromatic and translucent. Turn of the heat and transfer this to the stock or soup pot (the one with the meat).
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C - Place pot on the stove. Start with medium heat, add tomato paste, sugar, Worcestershire sauce and chicken seasoning powder or chicken bouillon. Mix well.
5

Add water (or broth/stock if using) and wine to the pot. Both Alcoholic wine and Non Alcoholic wine can be used. See pic below for Non-alcoholic wine. Stir your stew. Cook over medium heat and bring to a boil.
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D - Add diced/cubed potato and carrot. Stir well.
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E - Next, add corn flour mixture to thicken the stew. Simmer over medium heat until potato is fork tender, and your stew should be ready. Taste and adjust seasonings accordingly, if needed. For extra heat, add pinches of black/white pepper powder. Serve warm with toasted garlic bread.
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Note: Feel free to add herbs of your choice (I.e bay leaves or any dried herbs)