How to Prepare Perfect Restaurant-style Beef Stew with Big Chunks

Hello everyone, this guy, welcome to our recipes page. Today I will show you how to make a unique dish, the best recipe of beef stew in the style of the restaurant with large pieces. This is one of my favorites. For me I will make it a little salty. It will look aromatic and delicious.

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Much depends on the taste quality of a restaurant-style beef stew, starting with the type of ingredients, then the choice of fresh ingredients, the ability to make and serve dishes. If you want to prepare restaurant-style beef at home, do not worry, because once you know the technique, this dish can make a wonderful meal.

The number of things that can be served to make a restaurant style beef stew is 2 servings. So make sure this part is enough to serve you and your loved ones.

To begin with this particular recipe, we must first prepare a few ingredients. With 11 ingredients and 6 steps, you can prepare wonderful restaurant-style beef stew. This is how it is cooked

My husband says he wants to eat beef stew with a big chunk of meat! So that's what I do. The beef cartilage block is large and sticky, so it will need to be cooked for two hours. If you do not have time, you can cut it. The longer you cook the meat, the softer it will become. Once you add the roux, it will burn once you cook it, so you just need to melt all the ingredients together over low heat. We hope the potatoes baked by the queen are delicious and do not break during cooking. Chitamadon Recipe

Ingredients and spices to make a beef stew in restaurant style:

1. Livestock cartilage block 500 g
2. 3 potatoes
3. 1/2 carrot
4. 1 UI
5. 2 servings for standard beef roux goulash
6. 400 ml of water
7. 5 tablespoons yogurt
8. 100 ml of red wine
9. 1 bay leaf (if any)
10. 3 tablespoons Worcestershire-style Japanese sauce
11. 3 tablespoons soy sauce

Steps to make restaurant-style beef stew with large chunks

1. Cut the meat into large cubes and fry with the onions.
2. Add 2 cups water and cook for two hours, cover with a dripping shell / otoshibuta.
3. Boil potatoes and carrots, cut into long slices, until lightly browned.
4. Remove the meat and onion from the pan, add the potatoes and carrots and simmer for 10 minutes. Add roux, orchestra sauce and other spices and cook for another 10 minutes.
5. Place the meat and onion in a saucepan with the yoghurt and cook for another 20 minutes. Cold. When it is cold, the taste becomes one more.
6. I have slightly modified this recipe to make it easier to understand.

While this is not the end of all the quick and easy lunch cooking lessons, it is a great meal to think about. Hopefully this will drain your creative juices, in order to create a wonderful lunch for your family without overdoing this method.

Will end with this special recipe for restaurant-style beef stew for most of each evening of the week. Thanks for reading. I'm sure you will make it home. The home-made recipe will have interesting food. Be sure to bookmark this page in your browser and share it with your loved ones, colleagues and friends. Thanks for reading. Go cook!