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(221218) @bumkeyk: miss you my friend
#shinee#jonghyun#onew#key#minho#taemin#221218#1and1#p: bts#e: 1and1#e: superstar#ot5#we love you forever jonghyun
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1 and 1 (2016) - Teaser Images : Minho
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(throwback) SHINee for Singles Korea December 2016 issue
#161116#shinee#onew#lee jinki#jinki#shinee for singles korea december 2016#sewing factory#(closed)#scans#1and1 era#brown hair
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1 of 1 🤝 hard
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Should I Buy GSA SER?
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Beef Stew with Carrots, Potatoes, and Mushrooms
There's nothing better than a bowl of beef stew on a cold, rainy day, so it is the reason I decided to make this delicious stew one day last week.
I have made Ina Garten's Boeuf Bourguinon many times, and it is fabulous, but does require more ingredients, prep and time. Recently I've begun making it with boneless short ribs instead of beef chuck roast, and I have to say it is even more delicious as the beef is extraordinarily tender.
However, I started looking online for a simple beef stew made with chuck roast, and I settled on this one. Turned out to be a delicious choice.
The recipe calls for potatoes and carrots which I had, but I also added sauteed mushrooms. It doesn't use as much red wine, nor does it use the Cognac which are in Ina's Boeuf Bourguinon.
There is red wine, beef broth, herbs, and what really caught my attention when reading the recipe, the addition of balsamic vinegar.
I believe the balsamic vinegar really added to the rich flavor of the abundant sauce. And there's plenty of sauce to sop up with a hunk of good bread!
As with all stews it even gets better a day or two after so I don't think anyone would complain being served a bowl of this again the next day. Here's your recipe...
Beef Stew with Carrots, Potatoes, and Mushrooms (adapted from Beef Stew with Carrots and Potatoes, Once Upon a Chef, Jenn Segal)
Ingredients
3 pounds boneless beef chuck (well-marbled), cut into 1and1/2-inch pieces
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 medium yellow onions cut into 1-inch chunks
7 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
1 and 1/2 tablespoon tomato paste
1/4 cup all-purpose flour
2 cups dry red wine
2 cups beef broth
2 cups water
1 bay leaf
1/2 teaspoon dried thyme
1 and1/2 teaspoons sugar
4 large carrots, peeled and cut into large chunks on a diagonal
1 pound small white or yellow boiling potatoes, cleaned, peeled or unpeeled, and cut in half
3/4 to 1 pound fresh large, white button mushrooms, or baby bella mushrooms, which you previously sliced and sauteed in some olive oil and butter just til golden.
Fresh chopped parsley for serving (optional)
Instructions
Preheat the oven to 325 degrees and set a rack in the lower middle position.
Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering.
Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.)
Transfer the meat to a large plate and set aside.
Add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes.
Add the tomato paste and cook for a minute more.
Add the beef with its juices back to the pan and sprinkle with the flour. Stir with the wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.
Cover the pot with a lid, transfer to the preheated oven, and braise for about 2 hours.
Remove the pot from the oven and add the carrots, potatoes, and sauteed mushrooms. Cover and place back in the oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.
Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary.
Serve the stew warm, or let it come to room temperature and then store in the refrigerator overnight or until ready to serve.
Note: if you refrigerate for several hours or overnight you will easily be able to skim all the fat which has risen to the top, and hardened, off with a large spoon or knife.
This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat. Garnish with fresh parsley.
To Freeze: the stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.
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1and1.store 74.208.142.7 W3W.GOV
1and1.store 74.208.142.7 W3W.GOV Error retrieving media
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1and1 IONOS : Un leader de l’hébergement Web
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(240408) @shinee: 04.08 #jonghyun #종현 #shinee #샤이니
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1 and 1 (2016) - Teaser Images : Key
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(scan) SHINee '1and1' Official MD — Photoset
#shinee#onew#lee jinki#jinki#shinee 1and official md#twtd era#1and1 styling#brown hair#official merchandise#scans#immortal love
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I forgot everything- am I married, was I dead?
but then I started to remember- and now we only have 1and1/2 weeks to go to face another NYE
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