Categories
Aperitif Dehydrator Dessert and pastries Fish Frying Fun Cooking Healthy lunch Ice Cream Maker Ijs Lunch Main Meat Restjeskoken Slowcooker SnackTastic Starter Veggie WaffleTastic® All recipesAutors
Ameliefoodfurieuse Arne Beirinckx Candico Christoph Smets Cooking Queens Eatsbymarie Ferm FRITEL Giovani Oosters Lizzylizzblog Mario Holtzem Njam! Plate-it Tiense Suiker Vickylicious
FRITEL
Stewed meat
Ingredients
- 800g beef stew meat (e.g. ribeye or chuck), cut into chunks
- 3 carrots, sliced
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 tablespoons flour
- 500ml beef broth (or water with a bouillon cube)
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon paprika powder
- Salt and pepper to taste
- 2 tablespoons oil (for browning the meat)
- 1 tablespoon balsamic vinegar (optional, for extra depth of flavor)
Preparation
- Heat the oil in a pan over medium heat. Add the chunks of meat and brown them on all sides. This adds extra flavor, but you can skip this step if you’re short on time.
- Sprinkle the flour over the meat and stir well to coat it evenly. Let it cook for 1-2 minutes.
- Transfer the meat to the slow cooker and add the sliced carrots, onions, garlic, tomato paste, bay leaves, thyme, and paprika powder.
- Pour the broth (or water with the bouillon cube) over the mixture in the slow cooker.
- Stir everything together and season with salt and pepper. Add balsamic vinegar for extra depth, if desired.
- Set the slow cooker on low and cook for 7-8 hours until the meat is tender and the flavors have melded together.
- Remove the bay leaves before serving.
- Serve the stew with mashed potatoes, rice, or a nice piece of bread to soak up the rich sauce.
Products
SA van Ratingen NV
Stadsheide 11 - 3500 Hasselt - België
België (NL) 
Deutschland (DE) 
Other (EN) 
France (FR) 
Luxembourg (FR) 
Nederland (NL)