Meat

Beef Stew with Vegetables


Ingredients for Cooking Beef Stew with Vegetables

Meat products:

  1. Beef (fresh fillet) 600 grams
  2. Lard or bacon (with a layer of meat) 130 grams

Vegetables and greens:

  1. Carrots 2 pieces (medium)
  2. Sweet red pepper 2 pieces (large)
  3. Onion 2 pieces (large)
  4. Garlic 2-3 prongs
  5. Parsley to taste

Spice:

  1. Garlic granules to taste
  2. Thyme to taste
  3. Dried (ground) ginger to taste
  4. Chili (cereal) to taste
  5. Paprika to taste
  6. Salt to taste

Other products:

  1. Broth (meat or chicken) 2 cups
  2. Dry red wine 1 cup
  3. Vegetable oil 2 tablespoons
  4. Wheat flour (sifted) 1 teaspoon
  5. Purified water (cold) 1/4 cup
  • Main ingredients: Beef, Onion, Carrot, Pepper, Garlic
  • Serving 4 servings
  • World Cuisine

Inventory:

Kitchen knife - 2-3 pieces, Cutting board - 2-3 pieces, Paper kitchen towels, Frying pan, Wooden kitchen spatula, Cauldron with a lid (capacity 4 liters), Stove, Deep plate - 2 pieces, Bowl - 4-5 pieces, Glass (capacity 240 milliliters), Tablespoon, Plate

Cooking Beef Stew with Vegetables:

Step 1: prepare meat products.


First of all, we wash a piece of fresh beef and bacon or lard with a layer of meat under cold running water. We dry them with paper kitchen towels and put them on a cutting board. Salo immediately chopped into cubes or straws up to 1 centimeter thick and sent to a deep plate.

Cut the film from the meat, as well as the small bones that could remain on it after chopping the carcass, cut it into large pieces of size from 2, 5 to 3 centimeters and send to clean dishes.

Step 2: fry the meat products.


Then we put the pan on medium heat and pour 2 tablespoons of vegetable oil into it. After a few minutes, put the bacon there and fry it 2-3 minutesuntil transparent, stirring vigorously with a kitchen spatula.
After that, add the chopped fillet to it and fry them together until the meat is covered with a golden blush. At this stage bring beef until complete readiness, it should be covered with a fairly dense crust, which will help preserve part of the juice during the stew.

Step 3: stew meat products.


As soon as the meat products reach the desired consistency, we transfer them to a deep cauldron and put it in place of the pan. Pour the meat with broth and red dry wine. Mix everything with a wooden kitchen spatula, bring the liquid to a boil, reduce the heat to small, cover the cauldron with a lid and simmer the beef for 1 hour.

Step 4: prepare vegetables and herbs.


Meanwhile, using a new kitchen knife, peel carrots, onions and garlic, and cut the stalks of sweet peppercorns and gut them from seeds. Then we wash them together with herbs, dry, put them on a clean cutting board and chop them in turn. Onions - in cubes, half rings or quarters up to 5 millimeters thick.

Carrots - rings with a thickness of 5-6 millimeters. Sweet pepper - a long thin straw. We chop the garlic in small pieces, and chop the greens and arrange the slices in separate small bowls.

Step 5: preparing a gas station.


Then pour a little cold purified water into a glass, add the sifted wheat flour there and mix them with a tablespoon to a homogeneous consistency.

Step 6: bring the dish to full readiness.


After 1 hour, we check how our meat is there. During this time, a little more than half the liquid evaporated, the beef became soft and quite tender in taste. Add onions to it and simmer them together. a few minutes to the transparency of the vegetable. Next, put in the cauldron carrots, chopped garlic and cook everything over moderate heat 20-25 minutesstirring occasionally.

Then we send sweet peppers there and keep the products on the stove for more 10 minutes.

Once the vegetables are fully cooked, season them to taste with salt and all the spices that are indicated in the ingredients: paprika, chili, ginger, thyme, as well as garlic granules. Stewing still 2 minutes and pour the flour dressing into the cauldron.

Thoroughly mix the ingredients to a homogeneous consistency, bring the liquid to a boil, cook until slightly thickened and turn off the stove. We cover the cauldron with a lid and let the finished dish stand in this form 5-7 minutes. After that, lay it out in portions on plates, sprinkle each with chopped herbs and serve to the table with your favorite side dish.

Step 7: serve beef stew with vegetables.


Beef stewed with vegetables is served hot as the second main dish, after sprinkling each portion with chopped parsley. Such meat can be served with any side dish you like, for example, cereals from different cereals, pasta, mashed potatoes, jacket potatoes, boiled or steamed rice and salad. Enjoy a delicious and simple meal!
Enjoy your meal!

Recipe Tips:

- beef must be seasoned with salt at the end of cooking, if done earlier, this product will bind the meat tissue and from this it will become dense and also slightly dry;

- for serving, you can use any other herbs: dill, cilantro, green onions, basil;

- sometimes vegetable oil is replaced with butter;

- a set of spices is not essential, use any others that are suitable for meat dishes;

- In a cauldron, along with carrots and garlic, you can add fresh-frozen or canned peas, corn and layers of champignons.