Delicious stew to keep you warm during those cold winter days, infused with Beamish Irish stout.
1. Prepare the vegetables: follow indications (tip: if you have a robot, mix the shallots, celery and garlic)
2. Prepare the broth: In a separate covered pan, place all the bones with some boiling water and leave to marinate over low fire
3. In a big stew pan, drizzle some olive oil and cook the pieces of beef on all sides over medium heat (about 10min) adding salt and pepper on each side.
4. Add the shallots, the celery and garlic and stir for a few minutes
5. Finalize the broth: Filter out the grease of the broth by placing grease-proof paper in a strainer on top of an empty recipient, piercing some holes and slowly emptying the content of the pan. Most of the grease should remain in the strainer, leaving clear liquid.
6. Add the potatoes, the carrots, the broth, the rosmarin branches and the beamish to the stew and cook on covered low fire for about 2h until very tender.
Don't forget to ask your butcher to separate the bones from the meat to save you some prep time.
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Serving Size: 1 Serving (319g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 13 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.8mg | 0 % | |
Potassium 62.2mg | 2 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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