Indigestion Tablets Different Types

Kikos Beef Stew

This recipe is copied from the blog "requetechupete Recipes" is a rich stew, my meat was a bit harsh I think it is because I had very little fire, but the flavor was very sabrocita, thanks for sharing the recipe, I did half of these amounts because we were only two, but I put the recipe recipe as it is in his blog. INGREDIENTS

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• 1 through stewing beef
• 3 onions 3 cloves garlic 5 carrots
• 10 medium potatoes 8 tablespoons extra virgin olive oil
• 1 / 2 l
• Guinness 250 ml beef broth
• 4 tomates
• 2 hojas de laurel
• 4 cucharadas de harina de trigo
• Sal y pimienta negra (al gusto)

PREPARACION

1. Preparamos la carne. Salpimentamos y pasamos por harina. Reservamos.
2. Pelamos los ajos y picamos muy finamente.
3. Calentamos el aceite en añadimos el ajo y doramos un minuto a fuego lento.
4. Cuando el ajo esté dorado echamos la carne. Marcamos los trozos de ternera hasta que queden bien dorados y veremos que empezará a soltar parte de su jugo. Retiramos la carne a un bol y reservamos.
5. Picamos las cebollas en juliana, ie, elongated thin strips about 4 inches long and about the thickness as thin as possible (2 to 3 mm). Fry onions in same oil where doramos meat for about 10 minutes over low heat.
6. Peel the potatoes, carrots and tomatoes. Cut the potatoes into cubes breaking them so that they release all their starch, carrots, sliced \u200b\u200bas thinly as possible and tomatoes into quarters.
7. add first the onion, carrots and stir fry everything well with a wooden spoon, mixing the flavors. We cook the carrots for 5 minutes before adding the remaining ingredients.
8. Enter the potatoes and stir everything together the ingredients and flavors. Add the tomato and repeat the process.
9. When the sauce is golden add the chopped beef and Guinness cast. Add the bay leaves and salt and pepper rectify. Let reduce slightly, about 10-15 minutes over medium heat to remove part of alcohol and give the stew a touch sweet.
10. top with the beef broth. We cooked over low heat until the liquid reduces and the meat is tender, about 2 hours. It is important to remove from time to time it does not stick to the bottom of the pan.