The beef stew is better when it is prepared with low heat and long. So it is an ideal recipe for the crockpot that is suitable for slow cooking.
Meat stew with carrots and potatoes
Ingredients:
700 g of beef for stew
700 g of small potatoes
200 g of peas
2 carrots
1 large onion
3 cloves of garlic
3 dl of white wine
1 dl of tomato pulp
0.5 dl of olive oil
1 beef bouillon cube
1 teaspoon of paprika
1 bay leaf
1 bunch of parsley
Salt and pepper to taste
Preparation
Arrange the meat, cut into cubes and season them with the chopped cloves of garlic, white wine, salt, and pepper.
Peel and chop the onion, pour in a pan, add the olive oil, let it boil and stirring constantly until it is brown. then add the tomato pulp, the paprika, bay leaf, parsley and drained meat, stir and cook for 5 minutes. Add the marinade sauce, 1 L of water and broth and cook for about 25 minutes.
Peel the carrots and potatoes, cut carrots into slices and add to pan. Also, add the peas and cook another 40 minutes or until everything is well cooked. Serve it hot.
Chicken legs stew with carrots and potatoes
Ingredients:
6 chicken legs
800 g of potatoes
300 g of peas
2 carrots
1 onion
3 cloves of garlic
1 small can of peeled tomatoes
2.5 dl of white wine
1 dl of olive oil
1 bay leaf
1 sprig of thyme
Chicken broth
Salt and pepper
Preparation
Bring to the boil a large pan with olive oil, heat it up, add the chicken legs and let it cook until browned on both sides.
Add the onion and the chopped garlic cloves, stir, also add the bay leaf and thyme and cook until onion is tender.Then add the chopped peeled tomato with sauce and white wine, season with salt and pepper, cover and cook until the chicken starts to get soft.
Peel the carrots, cut them into slices and add them to the pan. Peel the potatoes, wash them and add them to the pot. Add chicken broth until the potatoes are almost covered and simmer for 10 minutes. Then add the peas, cook for another 10 minutes, taste the salt. When it is cooked remove from the heat and serve.
Meat stew with carrots and potatoes
Ingredients:
700 g of beef for stew
700 g of small potatoes
200 g of peas
2 carrots
1 large onion
3 cloves of garlic
3 dl of white wine
1 dl of tomato pulp
0.5 dl of olive oil
1 beef bouillon cube
1 teaspoon of paprika
1 bay leaf
1 bunch of parsley
Salt and pepper to taste
Preparation
Arrange the meat, cut into cubes and season them with the chopped cloves of garlic, white wine, salt, and pepper.
Peel and chop the onion, pour in a pan, add the olive oil, let it boil and stirring constantly until it is brown. then add the tomato pulp, the paprika, bay leaf, parsley and drained meat, stir and cook for 5 minutes. Add the marinade sauce, 1 L of water and broth and cook for about 25 minutes.
Peel the carrots and potatoes, cut carrots into slices and add to pan. Also, add the peas and cook another 40 minutes or until everything is well cooked. Serve it hot.
Chicken legs stew with carrots and potatoes
Ingredients:
6 chicken legs
800 g of potatoes
300 g of peas
2 carrots
1 onion
3 cloves of garlic
1 small can of peeled tomatoes
2.5 dl of white wine
1 dl of olive oil
1 bay leaf
1 sprig of thyme
Chicken broth
Salt and pepper
Preparation
Bring to the boil a large pan with olive oil, heat it up, add the chicken legs and let it cook until browned on both sides.
Add the onion and the chopped garlic cloves, stir, also add the bay leaf and thyme and cook until onion is tender.Then add the chopped peeled tomato with sauce and white wine, season with salt and pepper, cover and cook until the chicken starts to get soft.
Peel the carrots, cut them into slices and add them to the pan. Peel the potatoes, wash them and add them to the pot. Add chicken broth until the potatoes are almost covered and simmer for 10 minutes. Then add the peas, cook for another 10 minutes, taste the salt. When it is cooked remove from the heat and serve.
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