Quick Beef Stew with Red Wine and Rosemary

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¿Cómo Preparar Quick Beef Stew with Red Wine and Rosemary?

Ingredientes de Quick Beef Stew with Red Wine and Rosemary

1 1- to 1-1/2-lb. thick rib-eye steak, cut into 3/4- to 1-inch cubes
Kosher salt and freshly ground black pepper
3 Tbs. unsalted butter, at room temperature
3 Tbs.
2 Tbs. olive oil
1 cup frozen pearl onions, thawed
4 oz. button mushrooms, cut into bite-size pieces, if large
1 Tbs. finely chopped garlic
1 cup dry red wine
2 large sprigs fresh rosemary
3 cups unsalted beef stock or broth
3/4 to 1 lb. russet potatoes, peeled and cut into 1/2-inch dice
1 Tbs. prepared horseradish
2 tsp. Worcestershire sauce
1-1/2 cups frozen mixed vegetables or peas and carrots
3 Tbs. finely chopped fresh flat-leaf parsley

Resumen de la Preparación

A continuación un breve resumen para la preparación de Quick Beef Stew with Red Wine and Rosemary.

Generously season the steak all over with salt and pepper.
In a small bowl, mix together the butter and flour. in a 6- to 8-quart Dutch oven or heavy-duty pot, heat 1 Tbs. of the oil over medium-high heat until shimmering. Add half of the beef and cook, flipping occasionally, until golden brown on some sides, 3 to 4 minutes. Transfer to a plate, then repeat with the remaining 1 Tbs. oil and beef, transferring it to the plate. Add the onions and mushrooms, and cook, stirring occasionally, until they begin to brown, 4 to 6 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the wine and rosemary, stirring to scrape up the browned bits from the bottom of the pot. Bring to a boil and cook until slightly reduced, about 5 minutes. Add the stock, potatoes, horseradish, and Worcestershire, and boil for another 5 minutes. Remove the rosemary.
Stir in the butter-flour mixture, bring to a boil, and cook until thickened, 8 to 10 minutes. Return the beef and any accumulated juice to the pot. Add the mixed vegetables and parsley, stir, and cook until heated through. Season to taste with salt and pepper, and serve.

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