Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
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A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
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Allen Wyatt: Are you tired of the same old meals all the time? Do you miss the old fashioned stew that you had as a child? This recipe is just like grandma’s beef stew that you grew up with. The Roma and flavor from this stew is unbelievable. In less than two hours, you can have a wonderful stew that is packed with protein and iron. Pull together the following ingredients for this recipe. One pound of beef chuck, one quarter cup of flour, a pinch of salt, one teaspoon of pepper, a pinch of paprika, two teaspoons of vegetable oil, two large onions about three cups, two cups of sliced mushrooms, two cloves of garlic, minced of course, two teaspoons of tomato paste, two cups of beef broth, four cups of sliced carrots, two medium russet potatoes, about two cups worth, one cup of cut green beans, one tablespoon of cornstarch and one tablespoon of cold water.
Now, let’s start putting that all together. Cut the beef chuck in the one-inch cubes, you might be able to find it already cubed up at the grocery store. Place the flour into a paper sack or plastic bag with the salt, pepper and paprika. Then place the beef cubes into the sack and shake it up well. This coats the beef cubes with the dry mixture; pour the oil into a large part on the stove, heat the oil on medium-high and then place the beef cubes into the oil and sauté them until they are brown. Once the oil is hot, they should take only about five to seven minutes. Remove the browned beef from the pot and place into a bowl. Set the bowl with aside, you are going to use it again shortly. Cut up the onions and the mushrooms, place them into the part, which it still contain the hot oil and sauté them also for about six minutes. Now I’ll add the minced garlic, sauté the garlic with the mushrooms and the onions for only about one minutes stirring constantly, be careful that you don’t cook the garlic at too high of a temperature or for too long. Garlic is easy to burn, if cooked too long or the temperature that is too high.
Drain the oil out of the pot, add the sauteed beef that you placed aside earlier into the pot. Store into the mixture, your tomatoe paste and beef broth. Add enough water to just cover the beef and then bring the mixture to a boil. After it has come to a full boil, reduce the heat to low and continue to simmer until the meat becomes tender. They should take about an hour in 15 minutes or so. While your stove is simmering, peel and slice the potatoes and the carrots, if you finished peeling and slicing them before the meat is tendered, place the potatoes and carrots into bowl of cold water with a pinch of salt. This will keep the potatoes from turning brown. Set them aside until the beef is fully tendered. When the meat is ready to add the potatoes and carrots, slice the green beans, add the potatoes, carrots and green beans into the pot. You may need to add a little more water to keep all the food partially covered. Simmer the stove for about 15 minutes or until the vegetables are tendered. This recipe will serve approximately six servings; serve it with biscuits, rolls or cornbread and you’ll have a great meal.