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Go ahead and remove any large chunks of fat that are easy to get to (like the one my knife is pointing to below), but don’t overdo it with the trimming!Begin by seasoning the meat generously with salt and pepper.After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich, deeply flavored sauce.It takes some time to make (about an hour of active cooking), but I promise you it’s well worth the effort.Bring to a boil, then cover and braise in the oven for 2 hours. Return to the oven and continue cooking for one hour, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender. You can leave out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very end.Either way, it’s soul-satisfying comfort food for a cold night.Next, heat a bit of oil in a large soup pot and brown the meat in batches.
With little kids, we didn’t have much choice, so we dug our saucers and sleds out of the garage, bundled up, and invited friends over for a day of sledding.Stay away from meat generically packaged as “stew meat,” especially if it looks lean.As someone who has fed an entire pot of leathery stew to her dog, I can guarantee you it will not get tender, no matter how long you cook it.Cook until the vegetables are softened, then add the tomato paste and cook for a minute more.Add the beef back into the pan and sprinkle with the flour. Add the wine, broth, water, thyme, bay leaves, and sugar.