Add stock, salt, thyme & bay leaf. Meat should be submerged so add more stock if needed to cover the meat.
Bring to a boil. Cover, reduce heat & simmer for 2 hours, checking occasionally.
After 2 hours, stir in potatoes, carrots & celery and bring to a boil. Cover & simmer 10-15 minutes until vegetables are done.
Combine flour with 1/4 cup stock or water, whisking until there are no lumps. Stir into stew and cook 5 more minutes until thickened.
Fantastic Mozart Cake with Nougat – A Symphony of Flavors!
Tagliatelle with porcini mushrooms: the recipe for a simple and tasty autumn starter
Cheesy Ranch Potatoes and Sausage
The Free Trick to Remove Scratches from Your Car: It Will Look Like New in Minutes
Potato and sunflower cooking: the recipe for a unique appetizer for special occasions
I loved these so much back then. I’d constantly pester my mom to cook them.
HASHBROWN BREAKFAST CASSEROLE
Kentucky Hot Brown Sliders
CAKE WITH PANNA COTTA AND STRAWBERRIES
