Doce de mostarda quente

Saudável 45 Última atualização: Oct 30, 2020 Criado: Jan 15, 2018
Doce de mostarda quente Doce de mostarda quente Doce de mostarda quente
  • Serves: 5 Pessoas
  • Tempo de preparação: 25 min
  • Tempo de cozimento: 1 hr
  • Calorias: 632
  • Dificuldade: Díficil
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This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Ingredientes

Instruções

  1. In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
  2. In the fat remaining in the pot, cook the onions until softened, about 5 minutes
  3. Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
  4. Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Doce de mostarda quente



  • Serves: 5 Pessoas
  • Tempo de preparação: 25 min
  • Tempo de cozimento: 1 hr
  • Calorias: 632
  • Dificuldade: Díficil

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Ingredientes

Instruções

  1. In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
  2. In the fat remaining in the pot, cook the onions until softened, about 5 minutes
  3. Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
  4. Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

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