To make a rich stew of meat:
Cut the meat into cubes the size you want, though not very large. The meat can be marinated, putting it in red wine with some herbs. Once drained the meat from the marinade, cut some vegetables: onion, carrot, leek, garlic, pepper and a drizzle of olive oil. Having done this, you begin to cook over low heat 2 to 3 hours with the pot covered. When you cook so slowly, foods release their juice and flavor exchange between them.
If during the process of cooking juices evaporate from the pot, it can get wet from time to time with a little broth and a splash of wine. When cooking the meat is almost ready, take out the vegetables, crushed and re-incorporated with the meat.
If the sauce mixture is too liquid, what he would link it (thicken, so that it takes more consistency) with some cornstarch, or with butter mixed with an equal amount of flour. For the sauce thickens must add the cornstarch slowly to get the result we want.
Once the meat is ready, we add the garnish. Usually chips into cubes, pepper strips, mushroom. To win in the stew flavor, the ideal is to prepare for the next day, and add the garnish just before when you go to eat.
Vitamin K is a fat soluble vitamin which is usually called the coagulation vitamin or antihaemorrhagic factor because of its role.
In addition, by origin, vitamin K isolated from green plants is called K1 or phylloquinone, is synthesized in the intestinal bacteria of the human body is called K2 or menaquinone and one that is made in synthetic form called menadione or K3.
As the alternative name implies, vitamin K has the primary function involved in the synthesis of clotting factors, therefore, is essential in the formation of clotting proteins such as prothrombin.