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24 hours before:
Place the cubed meat in a large baking dish.
Mix together all marinade ingredients and pour over the meat, making sure that meat cubes are covered with marinade.
Cover with plastic wrap and refrigerate for 24 hours.
After 24 hours, remove the meat from the marinade and pat dry on paper towels; strain and reserve the strained marinade.
To cook stew:
In a Dutch oven or heavy pot, brown bacon and onion together.
When lightly browned, add the carrots and sprinkle with brown sugar.
Cook until the meat is completely browned; remove bacon and vegetables and set aside.
Drain the bacon grease and use the same pan to continue.
Add oil and brown the stew meat.
Sprinkle meat with flour and cook until the flour is golden.
Add minced garlic, apple juice, celery, parsley sprigs, bay leaf, and thyme.
Add reserved marinade and enough water to cover the meat.
Add the bacon and vegetables; simmer, covered, 1½ hours, stirring occasionally and checking to be sure it doesn’t get too dry.
If there is too much liquid, remove the lid for the last 15-20 minutes.
Ladle into individual bowls and serve either as is or over some cooked rice.
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