Dry-Aged Tender Roast Stew

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Dry-Aged Tender Roast Stew
Dry-aged tender roast stew1.jpg
Information
Type Food
Subtype Recipe
SP 50
Effect Strength +80, HP +250
Ingredients Garula Sirloin, Leiden Potato, Lucian Tomato
Acquired by Unlocked after your first Garula Sirloin drop

Dry-Aged Tender Roast Stew is a Recipe for a Cooked Meal.

Acquired By

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Additional Information

Real Life Recipe

Introduction

  • Active cooking time: 1 hour
  • Total cooking time: 1 hour
  • Serves 4-6

This recipe features meat from the garula, a creature lovingly described as a “pig-cow” in the official FFXV Strategy Guide.

Ingredients

  • 2 lbs boneless beef short ribs, raw, cut into 2 inch pieces (900g)
  • 1 tsp salt (6g)
  • ½ tsp fresh ground pepper (1g)
  • 1 tbsp olive oil (14g)
  • 1 onion, peeled and diced into ¾ inch (2 cm) slices
  • 2 tbsp garlic, minced (14g)
  • 2 tbsp butter (28g)
  • 2 tbsp all-purpose flour (16g)
  • 1 cup of dry Red Wine such as Cabernet Sauvignon
  • or Zinfandel (240mL)
  • ½ lb brussels sprouts, cleaned (227g)
  • ½ lb peewee potatoes, cut into wedges (227g)
  • 1 cup of canned whole peeled tomatoes (240mL)
  • 1 bunch of baby carrots, cleaned, cut in 1-inch (2.54cm) pieces
  • 6 small cipollini onions, peeled
  • 1 cup of Beef Broth (240ml)
  • 4 sprigs of thyme

Steps

1.Season short ribs with salt, pepper, and olive oil. Heat a large dutch-oven and sear short-rib until golden brown on each side. Remove to a plate, and add onion, garlic, and butter to pan, cooking until softened. Sprinkle in flour, stirring to combine.

2. Pour in wine and bring to a boil, scraping up caramelized bits from the bottom of the pan.

3. Stir in remaining ingredients, bring to a boil, pop the lid on and reduce to a simmer. Simmer for about an hour and a half or until short ribs and veggies are fork tender