Beef Stew with Thyme

Meat 729 Last Update: Mar 22, 2021 Created: Mar 22, 2021 0 0 0
Beef Stew with Thyme
  • Serves: 5 People
  • Prepare Time: -
  • Cooking Time: 2 hours 15
  • Calories: -
  • Difficulty: Medium
Print

Braising is a great way to find common ground with even the most stubborn piece of beef carcass, such as a butt. Without long heat treatment, the meat of this rather brutal and sinewy cut turns out to be tough, so it is worth keeping it on fire for a longer time in order to achieve tenderness. A large piece of beef boiled in a saucepan is convenient to use in sandwiches and salads. And the rich taste, accentuated by thyme, will not let it get lost among the rest of the ingredients.

Ingredients

Directions

  1. Rub the sirloins on all sides with salt and 1 clove of garlic, cut lengthwise. Set the meat aside for 10 minutes.
  2. Crush and peel the remaining cloves of garlic. Pour 300 ml of water into a heavy-bottomed saucepan with a well-fitting lid. Add wine, garlic, peppercorns to taste, thyme and parsley. Bring to a boil.
  3. Put the meat in boiling liquid, reduce heat to low, close the lid and simmer the meat, turning it over from time to time (add water if necessary) for about 2 hours. Serve hot with boiled potatoes.

Beef Stew with Thyme



  • Serves: 5 People
  • Prepare Time: -
  • Cooking Time: 2 hours 15
  • Calories: -
  • Difficulty: Medium

Braising is a great way to find common ground with even the most stubborn piece of beef carcass, such as a butt. Without long heat treatment, the meat of this rather brutal and sinewy cut turns out to be tough, so it is worth keeping it on fire for a longer time in order to achieve tenderness. A large piece of beef boiled in a saucepan is convenient to use in sandwiches and salads. And the rich taste, accentuated by thyme, will not let it get lost among the rest of the ingredients.

Ingredients

Directions

  1. Rub the sirloins on all sides with salt and 1 clove of garlic, cut lengthwise. Set the meat aside for 10 minutes.
  2. Crush and peel the remaining cloves of garlic. Pour 300 ml of water into a heavy-bottomed saucepan with a well-fitting lid. Add wine, garlic, peppercorns to taste, thyme and parsley. Bring to a boil.
  3. Put the meat in boiling liquid, reduce heat to low, close the lid and simmer the meat, turning it over from time to time (add water if necessary) for about 2 hours. Serve hot with boiled potatoes.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.