Stew recipe

[Mitchleysid]

I add a can of diced tomatoes. The acid in the tomatoes helps to tenderize the meat. Other than that I do it exactly the way Carpn does. 8 to 10 hours in a slow cooker. I use my instantant pot which allows me to sear the meat then add the rest and turn to slow cooker settings this automatically deglazes the pot.

[Deekweerap]

Here’s a simple idea for a stew. Toss your stew meat in flour, salt, pepper, and garlic powder, then sear it in a hot skillet with a little oil until browned. Set it aside, and in the same skillet, sauté some onion and garlic, adding a bit of tomato paste and a splash of red wine or broth to deglaze the pan.Add the meat, diced potatoes, carrots, celery, and maybe some mushrooms to a slow cooker or pot. Cover with beef broth and season with thyme, rosemary, bay leaves, and a splash of Worcestershire sauce. Let it simmer on low for six to eight hours until tender. Using all natural food can really bring out the best flavors.

[Catherine Lewis]

Lots of great stuff here.

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[wooolmerbob]

I like to take images of food & share with my friends recently I am using <span data-sheets-root=”1″>Photoroom Mod </span>

[Edward Heavy]

I really love meals like that but they’re such a hassle when it comes to counting calories. I usually don’t count just kind of know my portions. But right now I’m trying to lose a bit of weight so I found the https://unimeal.com/ app based on reviews and I’m using both their ready-made meal plans and their calorie tracker. Dishes like stew are on pause for now. I just don’t know how to “count” them.

[Kevin]

thanks a lot

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[HassanDiaz]

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[sabeen]

A good stew recipe starts with slow-cooked veggies, tender meat, and a rich broth that builds flavor with time. If you want to deepen the taste, try adding a splash of kinesisk sojasås—its styles differ a lot globally, like the Japanese and Chinese varieties explored in that article, each adding unique depth.</p>

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