Beef stew and vegetable stew: get best stew recipe with exact guidance

Beef stew and Vegetable Stew

  Beef stew and vegetable stew: get best stew recipe with exact guidance  

Serves 4
15 minutes preparation
The cooking time of 3 hours 15 minutes

1 tablespoon olive oil
1 chopped onion
2 carrots,
2 stalks of celery, chopped
½ cup of frozen peas and/or maize (corn or other vegetables)
Between-700g chuck steak, chopped
2 cups of beef broth
¼ cup of tomato paste

Mashed potato, basmati rice or to serve as a shock absorber

1) Preheat the oven to 160degreesC
2) Heat the oil in a pan to oven-proof in the middle. Sauté the onion, carrot, and celery, covered by 10 minutes, until tender.
3) Remove the vegetables from the pan. Increase in high heat. Cooking the meat in batches for 2-3 minutes until browned on all sides.
4) Return to top vegetables to the saucepan, add the stock and tomato paste. Season to taste and bring to the boil.
5) Cover and put in the oven to cook for 3 hours until meat is very tender. Serve with mashed potatoes, rice, or shock absorber

Beef stew and vegetable stew

Free advice and quotation

• The bulk of the recipe, add a tin of beans or chickpeas (drained) during the last hour of cooking
• Can be cooked the day before and refrigerated overnight
• Can be frozen (once cold) for a maximum of 3 months. Freeze in only serves to fast foods
• It can be cooked in a pot of liquid, adjust according to the instructions of kitchens