Restaurant-style Beef Stew with Big Chunks
My husband told me that he wanted to eat beef stew with big chunks of meat! So I made this.
Beef gristle block is large in size and tough, so it needs to be simmered for two hours. If you don't have time, you can cut it smaller. The meat will be more tender the longer you simmer it. After you add the roux, it will burn if you simmer, so you just have to let all the ingredients meld on low heat. "May Queen" baking potatoes are delicious and will not fall apart during cooking. Recipe by Chietamadon
Restaurant-style Beef Stew with Big Chunks
My husband told me that he wanted to eat beef stew with big chunks of meat! So I made this.
Beef gristle block is large in size and tough, so it needs to be simmered for two hours. If you don't have time, you can cut it smaller. The meat will be more tender the longer you simmer it. After you add the roux, it will burn if you simmer, so you just have to let all the ingredients meld on low heat. "May Queen" baking potatoes are delicious and will not fall apart during cooking. Recipe by Chietamadon
Cooking Instructions
- 1
Cut the beef into large cubes, and brown with the onions.
- 2
Add 2 cups of water, and simmer for two hours, covering with a drop lid/otoshibuta.
- 3
Cook the potatoes and carrots cut lengthwise, until slightly browned.
- 4
Remove the meat and onions from the pot, add the potatoes and carrots, and simmer for 10 minutes. Add the roux, Worcestershire-style sauce, and other seasoning and simmer for 10 more minutes.
- 5
Put the meat and onions back in the pot with yogurt, and cook for another 20 minutes. Cool. The flavors will meld better by cooling.
- 6
I altered this recipe a bit to make it easier to understand.
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