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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
5 Teelöffel | olive oil |
5 x ca. 450 g | Round roast, trimmed, cut in 1 1/2" cubes |
4 Tasse | water |
2 Tasse | Onion chopped |
2 | cloves garlic minced |
1 Teelöffel | salt |
Spray Dutch oven with cooking spray. Add 1 teaspoon olive oil. Brown a portion of the meat on all sides in the hot oil. Remove browned meat from Dutch oven; set aside. Repeat browning till all meat is cooked, adding the remaining olive oil a teaspoon at a time, as needed. Return all of the meat to the Dutch oven. Add water, chopped onion, minced garlic, and salt. Bring to boiling. Simmer, covered, till meat is tender, about 1 1/2-2 hours. Cover and refrigerate. When cold, skim fat from surface. Pour stew mixture into three 1-quart freezer containers. Seal, label, and freeze. Makes 3 quarts.
prepare any of the recipes provided (Beef Pie, Old-Fashioned Stew, German Stew or Shortcut Stew.)
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