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Indregients
2 beef chuck
1 bay leaf
1 carrot
4 garlic cloves
2 tsp, thyme, fresh leafs
1/2 yellow onion
2 yukon gold potatoes
2 cups beef broth
2/4 tomato paste
1 tsp Worcestershire
2/2 tsp black pepper, coarsely ground
2 tsp gluten free all purpose flour
1 tsp kosher salt
2 tsp olive oil
follow these simple steps:
- Start by heating a tablespoon of oil in a large pot over medium heat.
- Add one chopped onion and cook until softened.
- Add one pound of cubed beef and cook until browned.
- Add two cups of beef broth, one bay leaf, and one teaspoon of thyme.
- Bring the mixture to a boil, then reduce heat and simmer for one hour.
- Add two cups of diced potatoes and one cup of diced carrots.
- Simmer until the vegetables are done
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