BEEF AND VEGETABLE STEW
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
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Saroj Mahat
[email protected]I love that this stew can be made in advance. It's perfect for busy weeknights.
Murtaza Chandio
[email protected]This stew is a great way to use up leftover beef.
Lumbih Faith
[email protected]I made this stew in my Dutch oven over the campfire. It was a delicious and memorable meal.
Awais Iqbal
[email protected]This stew is so hearty and satisfying. It's perfect for a cold winter night.
Deny Dizol
[email protected]I love the addition of the red wine in this stew. It gives it a nice depth of flavor.
Subash Pandit
[email protected]This is my go-to stew recipe. It's always a hit with my friends and family.
golban nicolae
[email protected]I'm not a great cook, but this stew was easy to make and turned out great. My family loved it!
Right Hook
[email protected]This stew is a classic for a reason. It's simple to make, but it's so flavorful and satisfying. I always make a big batch and freeze the leftovers for easy meals later on.
Bilal Husain
[email protected]I love this stew! It's so versatile. I've made it with different types of beef, vegetables, and even different types of wine. It always turns out great.
Sualiho Sheriff
[email protected]I'm a vegetarian, so I made this stew without the beef. It was still delicious! I added some extra vegetables, and it was a hearty and satisfying meal.
tindana jamaldeen
[email protected]I made this stew in my slow cooker, and it turned out great. I just threw all the ingredients in the pot in the morning, and dinner was ready when I got home from work. It was a lifesaver on a busy weeknight.
Ncv Bhojpuri
[email protected]This stew was easy to make and so flavorful. I used a chuck roast, and it cooked until it was fall-apart tender. The vegetables were also cooked perfectly. I served it with egg noodles, and it was a delicious and hearty meal.
Sanu Budha
[email protected]I'm not a huge fan of stews, but this one changed my mind. The combination of beef, vegetables, and spices was perfect. I especially loved the addition of the red wine. It gave the stew a nice depth of flavor.
Rethabile Semethe
[email protected]This beef and vegetable stew was a delight! The flavors were rich and complex, and the beef was fall-apart tender. I followed the recipe exactly, and it turned out perfectly. I served it with mashed potatoes, and it was a hit with my family.