Search Results for: Frozen pig fat
salt and pepper. dust with flour and shake off excess. heat a dutch oven or other heavy-bottomed pot over medium-high, and swirl in tablespoons oil. advertisement step add half of beef in a single layer and cook, turning a few times, until browned in places, to minutes. transfer to a plate, leaving fat
carrots are easily pierced with the tip of a knife, about hour more. stir in chickpeas; return to oven for minutes more, just to heat through. step ladle stew into shallow bowls, sprinkle with mint, and serve. cooled stew can be transferred to an airtight container and refrigerated up to days, or frozen...
https://www.marthastewart.com/1545823/spiced-beef-stew-carrots-and-chickpeas