𝗖𝗹𝗮𝘀𝘀𝗶𝗰 𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁
constituents 💥 💥
3 lb chuck repast, shoulder cut
table Swab and black pepper, to taste
tbsp olive oil painting
1 onion, diced
cloves garlic, diced or pressed
1 tbsp tomato paste
2 tbsp each- purpose flour, cassava flour
/ 2 mug red wine
2 mugs beef broth
2 lb small unheroic potatoes
1 lb carrots, gobbets
fresh parsley or cilantro
Instructions 💥 💥
Begin by sprinkling the meat with swab and pepper on all sides.
Toast the oil painting in a dutch roaster or a large pot. To seal in humidity and flavor, brown the repast on all sides( roughly 15 twinkles). Place on a plate to cool.
Add onions and garlic to the remaining fat in the saucepan and cook until onions are transparent( roughly 2- 3 twinkles). also add the tomato paste, followed by the flour. The flour will absorb all of the oil painting/ humidity at this stage. Add the wine, whisk it in, and let it drop for 1- 2 twinkles. Add beef broth, bay leaves, and a couple shoots of fresh thyme.
Introduce the beef to the pot. Carrots and potatoes should be placed around the steak in the stew. Cook for21/2 to 3 hours at 350 degrees Fahrenheit, covered.
Garnish with fresh parsley or cilantro before serving.