Beef Stew Recipe

No food is better on a cold cloudy day as a hearthy beef stew washed down with a glass of strong red wine warming up our body and soul.

As I currently have a little time, I had been browsing on the internet the other day. In need of fresh, intriguing thoughts, inspiring recipes that I’ve never tasted before, to delight my loved ones with. Searching for a while but could not discover any interesting stuff. Just before I thought to give up on it, I ran across this yummy and simple treat simply by chance over Suncakemom. It seemed so fabulous on its pic, that required urgent action.

It was not difficult to imagine how it’s created, how it tastes and just how much my hubby is going to enjoy it. Actually, it is quite simple to delight the guy in terms of puddings. Yes, I’m a lucky one. Or perhaps he is.Anyhow, I got into the website and used the detailed instuctions which were combined with wonderful photos of the method. It really makes life quite easy. I could imagine that it is a slight inconvenience to take pics in the middle of cooking in the kitchen as you may most often have sticky hands thus i pretty appreciate the commitment she put in to build this post and recipe conveniently implemented.

With that said I’m inspired presenting my own formulas in a similar fashion. Many thanks for the idea.

I was tweaking the main mixture create it for the taste of my family. I must tell you it was an incredible success. They enjoyed the flavor, the thickness and loved getting a delicacy such as this during a hectic week. They ultimately demanded more, many more. So the next time I’m not going to commit the same mistake. I’m likely to double the volume .

Thanks to Suncakemom for the luscious Beef Glulash Recipe.

Place the lard or cooking oil into a large cooking pot and heat it up.

Add the diced onion and saute it until it gets a translucent, glassy look.

Add the diced pepper, paprika, garlic, tomato, salt, black pepper, cumin and carrot.

Add the meat and mix all together well.

Pour wine and water until the meat is submerged.

Put the lid on and cook on low heat until meat is soft and meltingly tender for about 3-4 hours.

Stir occasionally and refill liquid if it reduces below ¾ of the pot.

Let it cool for 20 minutes before serving.

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