Search Results for: Fresh fat
pepper, ribs and seeds removed, chopped tablespoons tomato paste teaspoons berbere seasoning tablespoons worcestershire sauce / cup dry red wine, such as cabernet sauvignon / cups low-sodium chicken broth carrots ( ounces), peeled and cut into / -inch pieces can ( ounces) chickpeas, drained and rinsed fresh
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...
https://www.marthastewart.com/1545823/spiced-beef-stew-carrots-and-chickpeas