Home cooking with magnificent food in healthy way ultimately so intend, particularly stay in friendly budget with the most nutritious sources ingredients.
But repetitious meal will bored us too, so we have to cook what we have to cook for perfections and the reward is totally there by seeing all family munching foods happily.
Well, a teaspoon tread of saffron brought today dish to the Excellence look and gourmet sound as is the taste is super yummy and light.
Ingredients you need:
Some cut chuck beef from the front shoulder (less expensive), carrots, 1 large tomato, chicken broth, salt, black pepper, 1 teaspoon of tread saffron, 1 tbsp chopped fresh rosemary, 1 tbsp trimmed thyme, 1 cup chopped onion, 2 cloves garlic (chopped), olives oil, bay leaves.
For potato you will need some salt, black pepper, dried oregano and 1/4 cup f grated parmesan cheese.
How to make it:
Peel the potato and cut, pan fry in medium heat with a little bit of olive oil then transfer into the oven until it's cook with some salt, dried oragano, pepper and grated parmesan cheese. Set aside.
In a pot, saute the garlic and onion, then add the chicken broth. Add the beef when it's boiling along with all the seasonings, transfer into the pressure cooker and let it simmer for about 20 minutes in medium heat.
Remove the pot from heat and let the pressure air come out before open the lid, then simmer back without lid in low heat along with carrots until it's cook. Add the cooked potato and serve.
Other option to cook your stew is to use a slow cooker or just simply cook your stew slowly over low heat for two hours.
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