– 1 Cup.Of beef broth.
– 1/4 Cup.Of Worcestershire sauce.
– 2 Tbsp.Of soy sauce.
– 2 Tbsp.Of tomato paste.
– 1 Tsp.Of dried thyme.
– 1 Tsp.Of dried rosemary.
– 1 bay leaf.
– 1 Cup.Of sliced mushrooms (optional).
– 1/2 Cup.Of sour cream (optional).
– Fresh parsley for garnish.
PREPARATION:
1st Step
Mix the all-purpose flour, salt, and black pepper in a shallow dish. Using paper towels, rinse the beef stew meat or sirloin tips, then dredge them in the flour mixture, brushing off any excess.
2nd Step
In a large skillet, heat the vegetable oil over medium-high heat. Using multiple portions, sear the beef on all sides, ensuring that each piece develops a caramelized exterior. Transfer the beef to the slow cooker after browning.
3rd Step
In the same pan in which the beef was browned, add the chopped onion and minced garlic. Sauté for two to three minutes, or until aromatic and translucent. On top of the beef, add the shallots and garlic to the slow cooker.
4th Step
Add beef broth, Worcestershire sauce, soy sauce, tomato purée, dried thyme, dried rosemary, and bay leaf to the slow cooker. To combine all the ingredients, stir gently.
5th Step
Cover the slow cooker and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. This gradual cooking method renders the beef extraordinarily tender and infuses it with flavorful broth and herbs.
6th Step
ONE PAN SHRIMP FETTUCCINE ALFREDO
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