Рецепт Hamburger Stew
Carrot roots should
be firm, smooth, relatively straight and bright in color. The deeper the orange
color, the more beta carotene is in the carrot. Avoid carrots that are excessively
cracked as well as those that are limp or rubbery.
In
addition, if the carrots do not have their tops attached, look at the stem end
and ensure that it is not darkly colored as this is also a sign of age. If the
green tops are attached, they should be brightly colored, feathery and not
wilted. Since the sugars are concentrated in the carrots' core, generally those
with larger diameters will have a larger core and therefore be sweeter.
Carrots
are hardy vegetable that will keep longer than many others if stored properly.
The trick to preserving the freshness of carrot roots is to minimize the amount
of moisture they lose. To do this, make sure to store them in the coolest part
of the refrigerator in a plastic bag or wrapped in a paper towel, which will reduce
the amount of condensation that is able to form. They should be able to keep
fresh for about two weeks. Research has shown that the especially valuable, all
E beta carotene isomer is well retained in carrots if stored properly. Carrots
should also be stored away from apples, pears, potatoes and other fruits and
vegetables that produce ethylene gas since it will cause them to become bitter.
If
you purchase carrot roots with attached green tops, the tops should be cut off
before storing in the refrigerator since they will cause the carrots to wilt
prematurely as they pull moisture from the roots. While the tops can be stored
in the refrigerator, kept moist by being wrapped in a damp paper, they should
really be used soon after purchase since they are fragile and will quickly
begin to wilt.
This
hamburger stew is easy, delicious carefree meal.
Hamburger
Stew
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
1
- tablespoon vegetable oil
- 1
- pound ground beef
- 1
- tablespoon Worcestershire sauce
- salt
- and pepper, to taste
- 1/2
- teaspoon garlic powder
- 1
- onion, chopped
- 1
- (14.5 oz.) can diced tomatoes
- 3
- medium carrots, sliced
- 2
- medium potatoes, unpeeled and chopped
- 1
- (6 oz.) can tomato paste
- 3
- cups beef broth
- 1
- teaspoon smoked paprika
- 1
- teaspoon minced garlic
- 1
- bay leaf
- 1
- (14.5 oz.) can green beans, drained
Directions:
In
a Dutch oven, heat oil over medium heat. Add ground beef, Worcestershire sauce,
salt, pepper and garlic powder, crumble meat as it cooks, and cook until no
longer pink. Add onions, cook for 3 minutes. Add diced tomatoes, carrots,
potatoes, tomato paste, add beef broth, and stir well. Add smoked paprika, minced
garlic, bay leaf. Stir in green beans.
Bring
to a boil, cover and reduce heat to medium low. Simmer for 30 minutes, uncover
and stir, and simmer another 15 minutes. Enjoy!