Hearty Meat Stew with Vegetables
by Editorial Staff
Do you want to make a delicious and satisfying dish for dinner or lunch? Do not bother yourself with newfangled recipes if there is a proven option for making a hearty meat stew with vegetables. Help yourself!
Cook: 3 hours 20 mins
Servings: 6
Ingredients
- Beef – 950 Grams
- Salt, pepper – To taste
- Flour – 1/3 Cup
- Vegetable oil – 2 Tbsp. spoons
- Butter – 1 Tbsp. the spoon
- Onion – 1 Piece
- Garlic – 3 Cloves
- Dry red wine – 1 Glass
- Beef Broth – 4 Glasses
- Tomato paste – 2 Tbsp. spoons
- Dried Rosemary – 3/4 Teaspoons
- Dried thyme – 3/4 Teaspoons
- Bay leaf – 2 pieces
- Sugar – 1 Teaspoon
- Carrots – 3 Pieces
- Celery stalk – 2 pieces
- Potatoes – 3 Pieces
- Mushrooms – 170 Grams
- Peas (Sweet Frozen) – 1 Glass
- Parsley – 1 Bunch
Directions
- Rinse and dice the beef. Season with salt and pepper and flour thoroughly on all sides.
-
Transfer the beef to a cauldron preheated with oil. It is very important not to put pieces of beef too close to each other; it is better to cook it in several approaches.
- Cook the meat until brown.
- Transfer the cooked meat to a plate, and in no case clean the bottom of the cauldron, this is the whole taste.
- Peel the onion and cut into slices approximately 2 cm thick. Peel the garlic and chop it. Add butter to the cauldron.
- After the oil is hot, add the onion and cook until translucent (5-7 minutes), then add the garlic and cook for another 1 minute.
- Pour the wine into a cauldron, bring to a boil, then stir. Boil the wine for 2 minutes until the alcohol evaporates.
- Return the beef to the cauldron again.
- Add broth, tomato paste and seasonings to the cauldron, bring to a boil, reduce heat, cover and cook for 90 minutes.
- Wash, peel and chop potatoes, carrots, celery and mushrooms. Wash the peas.
- After 90 minutes, add the vegetables to the cauldron, cover and continue cooking for another hour.
- Serve the dish immediately after cooking.
Bon Appetit!
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