Your recipe for the perfect beef stew: simple, tasty and full of aromas
Beef goulash is a dish that can be prepared for several days. It is a great solution for people who value convenience and do not have time to cook it every day. Beef goulash is a dish that always turns out and always tastes good. This is a dish that can be successfully served for a family dinner, but also for a party for friends.
- 1 kg of beef for stew e.g. shoulder or neck (35.3oz)
- 1 large red pepper - about 270 g (9.5 oz)
- 1 large common onion - about 200 g (7 oz)
- 1 medium carrot - about 100 g (3.5 oz)
- 4 cloves of garlic - about 20 g (0.7oz)
- 3 tablespoons of wheat flour - up to 40 g (1.4 oz)
- 4 tbsp lard or cooking oil
- 2 cups of water - 500 ml (17 fl oz)
- spices and herbs: 1 teaspoon each of salt and sweet pepper; half a teaspoon of hot pepper; 1/3 teaspoon of pepper; 2 small bay leaves; 3 grains of allspice
- Dry the meat with a paper towel and cut into slices, then into pieces for one bite. Coat the pieces of meat in flour.
- Preheat a fairly large frying pan. Pour in two tablespoons of cooking oil and wait until the oil is hot, then carefully place some of the pieces of meat.
- Sear the contents of the pan on a fairly high burner power for a few minutes. Allow the beef to brown nicely during this time.
- When a portion of meat is already fried, put it into the pot in which the stew will be stewed in the next stage.
- Add the rest of the oil to the pan if needed and add the remaining meat. Fry it as you did the first batch, then transfer to the pot.
- Pour two cups of water (no more than 500 ml) into the pot with the browned meat. Add a teaspoon of sweet paprika, half a teaspoon of hot paprika and about 1/3 teaspoon of black pepper. Throw in two bay leaves and three grains of allspice. stir and cover the pot with a lid. Turn the burner to low and start to braise the beef goulash.
- You can brown the onions with garlic in the pan after the fried beef. Prepare the vegetables yourself. Peel the onions and carrots and finely chop them. Peel the garlic cloves and put them through a press or chop them finely, and wash the peppers, remove the seeds and also cut into small pieces.
- Place the finely chopped onion (plain or garlic) in a pan (add more oil if needed) and fry over medium heat for about 10 minutes. The onion should be glazed. It may also be slightly browned. add the garlic with the switch off. Stir the onion with the garlic and after a while add the entire contents of the pan to the pot with the simmering goulash. Add the carrots right away. It does not need to be fried beforehand. Stir in the pot again. Cover the beef goulash with the lid and continue to cook on low burner power
- After about an hour of stewing, add pieces of red pepper and a teaspoon of salt to the pot. Simmer the goulash covered for another hour or more, until the meat is perfectly tender.
- When the meat is tender, it's time to test the taste of the stew and thicken it a bit. If necessary, season the stew by adding more salt, pepper or chili pepper or cayenne pepper. If you have a lot of sauce evaporated and you have red, dry wine, then you can pour half a glass of wine into the stew. Stir the stew for a few minutes and try again.
Preparation time: 1 h
Cooking time: 2 h
Macro nutrients per 100 grams
Calories: 106.2 kcal
Carbohydrate: 3 g
Protein: 13.2 g
Fat: 4.6 g
And short story about LEET DIET
As a choreographer and aerial gymnast, I had always been interested in maintaining a healthy lifestyle. Diets had been my hobby, but I never truly enjoyed them until I discovered the Keto diet. After reading numerous books about how our bodies work and the benefits of a high-fat, low-carb diet, I decided to give it a try. I never looked back. The Keto lifestyle quickly became my passion, and I began experimenting with new recipes and meal plans. That's when I decided to share my knowledge with the world and created Leet Diet, a website filled with delicious Keto-friendly recipes and helpful tips for anyone looking to adopt a healthy lifestyle.