Beef And Vegetable Stew
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
450 g
Beef Stew Meat (cubed)1 tbsp
Vegetable Oil170 g
Tomato Paste (can)1 cup
Carrot (chopped)1 sprig
Rosemary (fresh)1 tsp
Dried Thyme1
Bay LeafDirections:
1
Remove any bits of fat from the meat
2
Heat the oil in a large pot over medium high heat
3
Saute the meat in the oil for 10 minutes, or until browned on all sides
4
Remove meat and set aside
5
Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often
6
Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture
7
Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender
8
Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes
9
(Note: It may be necessary to add some water if the stew seems too thick
10
) Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes
11
Remove bay leaf and rosemary sprig before serving