![]() Add the beef back to the skillet then another 2 cups of beef broth, stir until combined. ![]() The mixture should start to thicken from the flour. Add a cup of the beef broth and stir everything together. Sprinkle the flour over the veggies and stir well while cooking for another 1 to 2 minutes to remove the raw flour taste. Add the tomato paste and crumble up the beef bouillon, stir, scraping up the browned bits from the bottom of the pan. Season with salt, pepper, cumin and chili powder. Stir in the tomatoes and cook for another minute. Add the garlic and cook for another minute until aromatic. Add the onion, bell pepper and cook for about 3 minutes until the onion becomes translucent. Drizzle the remaining olive oil to the skillet. If doing in batches, only add 1 tablespoon of oil at a time. ![]() You might have to do this in batches, you don’t want to overcrowd the meat in the pan. Transfer the beef to a plate and set aside. Add the stew meat and cook until browned on all sides, about 5 to 7 minutes. Add 2 tablespoons of the olive oil to a large skillet and heat over medium-high heat. ![]()
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