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Steps to Prepare Super Delicious Beef Stew Made with Homemade Roux Quick

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Before you jump to Super Delicious Beef Stew Made with Homemade Roux recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.

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A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can certainly save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.

The kitchen by itself provides you with many small methods by which energy and money can be saved. It is reasonably easy to live green, all things considered. Mostly, all it requires is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to super delicious beef stew made with homemade roux recipe. You can cook super delicious beef stew made with homemade roux using 12 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Super Delicious Beef Stew Made with Homemade Roux:

  1. Provide of Beef tendons.
  2. Use of Onion.
  3. Prepare of Carrot.
  4. Prepare of Mixed mushrooms.
  5. You need of Broccoli.
  6. Provide of ☆ Demi-glace sauce.
  7. Use of Butter.
  8. Take of Cake flour.
  9. Prepare of each Ketchup, Japanese Worcestershire-style sauce, red wine.
  10. Prepare of Water.
  11. Provide of cubes Consommé soup stock cubes.
  12. You need of squares Chocolate.

Steps to make Super Delicious Beef Stew Made with Homemade Roux:

  1. Make demi-glace sauce. Follow the easy steps to make the sauce in! Make sure you read the Helpful Hints for that recipe too!.
  2. I used beef tendons this time ♪ Add 3 0g of butter (not listed) to the pressure cooker and add the meat (cut into bite-size pieces and sprinkled with salt and pepper). Stir fry until the meat changes color..
  3. Cut the vegetables into fairly large pieces. Add to the pressure cooker and stir fry..
  4. When the vegetables are cooked, add 400 ml each of water and red wine (not listed in the ingredients) and 2 soup stock cubes. Lock on the a lid and pressure cook. The cooking time is up to you..
  5. Add demi-glace roux and cook over medium heat to reduce the sauce, stirring to prevent burning at the bottom of the pot. It's done! Yay!.
  6. The photo shows the stew after I added the roux and reduced the sauce while stirring over medium-high heat for about 30 minutes Finally, wash the broccoli, microwave, and add to the stew..
  7. While you're boiling down the sauce, taste it. If it's too acidic, add a tablespoon each of jam and mirin..

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