Beef Stew
Over a year ago
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Ingredients
- 1 onion large onion
- 1 large potatoe
- 1 large parsnip
- 3 sticks of celery
- 6 carrots
- salt and pepper
- 1 tbs tomatoe ketchup
- 1tbs brown sauce
- 3 oxo cubes
- 1 bag of diced beef
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Method
-
1
1-put some oil in a pan add the beef and onions
2- cook the beef until cooked throughly
3 whilst cooking the beef youl be chopping all the vegetables.
4when the beef and onions are cooked add all the vegetables
5 add the beef stock
6 add salt,peper,brown sauce and red sauce
7 cook for about an hour until all the vegeatbles are soft and the sauce has thickened
8 serve
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