Estofado de Carne de res en la Olla de cocción lenta

20 min prep time
8 hr cook time
5porciones
Recipe by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough Origen The Diabetes Cookbook Photo by Adobe Stock
Slow-Cooker Beef Stew

Cómo hacer Estofado de Carne de res en la Olla de cocción lenta

El sellar la carne de res en la estufa añade unos pocos minutos a tu rutina en la olla de cocción lenta, pero bien vale la pena la ganancia de sabor. Sirve este estofado con un acompañamiento de frijoles verdes al vapor para una comida balanceada de noche entre semana que hace que tu cocina huela a invitación por todo el día.

20 min prep time
8 hr cook time
5porciones
1 cup
Imprimir receta >

Instrucciones paso a paso:

  1. Colocar la harina en una bolsa de plástico grande. Añadir la carne de res y mezcla para cubrir.
  2. Añadir el aceite a una cacerola a fuego alto. Añadir la carne de res y saltear durante 6-8 minutos, volteando frecuentemente hasta que esté dorada uniformemente.
  3. Transfiere la carne de res y todos los ingredientes restantes a una olla de cocción lenta grande.
  4. Cubre y cocina en la olla de cocción lenta durante 8 horas.
pinterestfacebooktwittermail

Información Nutricional

5 Porciones

  • Tamaño de la porción
    1 cup
  • Cantidad por porcion Calorías 260
  • Grasa Total 7g
    • Grasa Saturada 2.1g
    • Grasas Trans 0.2g
  • Cholesterol 50mg
  • Sodium 220mg
  • Carbohidratos Totales 27g
    • Dietary Fiber 5g
    • Total Sugars 9g
    • Added Sugars 0g
  • Proteína 22g
  • Potasio 930mg
  • Phosphorous 275mg
Ingredientes
harina
3 tbsp
carne de estofado de ternera ( visible fat trimmed and cut into 1-inch cubes)
1 lbs
aceite de oliva
1 tbsp
low sodium beef broth
3 cup
agua
1 cup
zanahorias (chopped)
6 large
champiñones blancos (botón) (chopped)
8 oz
batatas (peeled and cubed)
1 large
cebolla(s) (diced)
1 med
tomillo seco
1/2 tsp
pimienta negra
1/2 tsp

Reseñas y Calificaciones

Escribe una reseña
5
Overall Rating
Showing 4 of 4 Results

Recommended

I followed the instructions exactly and it was very bland. I should have read the review and followed some of the suggestions. I will make a few changes next time, but overall the recipe was a success.

Recommended

I made some modifications to make the stew more flavorful without adding calories etc.

I caramelized the onions, along with a stalk of celery, and added a crushed garlic clove. I also added two bay leaves and a stalk of rosemary while slow cooking. I removed the rosemary and bay leaves before serving.

To be stew-like, you will also need to thicken it a bit more at the end of the cooking process.

Not recommended

This had the potential for being a really flavorful recipe, but the water and low sodium beef broth really eliminated any taste. I would rather take the meat and vegetables and cook them with a spice packet mix. The whole dish was one of the biggest disaster recipes I’ve used from this site. Just awful!
No, I don’t recommend

Recommended

I didn’t have all the ingredients, and it still turned out delicious! It was even better the next day for lunch. Because it suggested serving it with green beans, I added a package of frozen green beans. A complete meal for everyone in one bowl. I also used my electric pressure cooker. I sautéed the stew meat in the pressure cooker, but I’ve skipped this step before and the meat browned beautifully. Then put all the veggies in frozen, added the spices (although I had seasoned the stew meat), and used the pre-set Meat Stew setting. Thirty minutes, give or take, because that doesn’t include getting to the right heat and pressure, and we were eating stew! YUMMY!

If I do this with the added green beans, I’ll add at least a 1/2 cup more water or broth, maybe up to a cup. I would have liked more “pot liquor” to my stew than I got. I think it would have been the perfect amount had I not added the extra vegetable. I know I will fix this again, and I would encourage anyone to try this.