Vegetable stew with beef in the oven
12 servings
90 minutes
Beef vegetable stew in the oven is a classic dish of European cuisine that combines tender meat with aromatic vegetables. The recipe's origins can be found in traditional rural cooking, where slow baking enhances the flavor of each ingredient. Potatoes and zucchini add softness to the dish, carrots and sweet peppers contribute natural sweetness, while garlic and spices add zest. Tomato juice enriches the texture, and butter adds tenderness. The stew can be served as a standalone dish or with bread; it wonderfully warms and satisfies. It is perfect for family dinners and festive gatherings.
1
Prepare the necessary ingredients.
2
Peel the potatoes, wash them well, cut them into sticks or medium-sized cubes, cover with water, and set aside.
3
Wash the meat well under running water, dry it, cut it into small portion-sized pieces, and place it in a baking dish.
4
Salt the meat to taste, add 2 bay leaves, allspice berries, and ground paprika to taste.
- Salt: to taste
- Bay leaf: 2 pieces
- Allspice peas: 5 piece
- Ground paprika: to taste
5
Clean the onion and garlic, chop them into small cubes or strips, and place them in the dish with the chopped meat.
- Onion: 70 g
- Garlic: 3 cloves
6
Clean and wash the carrots, cut them into cubes or strips, and place them in the dish with the chopped meat, onion, and garlic.
- Carrot: 100 g
7
Drain the water from the potatoes and place them in a dish. Cut the young zucchini into cubes or strips and add to the dish. Optionally, add a few small pieces of hot pepper.
- Potato: 500 g
- Young zucchini: 150 g
- Chili pepper: to taste
8
Wash the sweet pepper well, remove the seeds and stems, cut into small cubes or strips, and place in a dish with the prepared ingredients.
- Sweet pepper: 100 g
9
Make cuts on the tomatoes, pour boiling water for 5 minutes, take them out of the water, peel the skin, and slice them.
- Tomatoes: 200 g
10
Slightly salt the vegetables and place the prepared tomatoes on top, adding about 0.5 cup of tomato juice.
- Tomato juice: to taste
11
Cut the butter in a convenient way, cover the dish with a lid or foil, and bake in the oven at 180 degrees for about 40 minutes.
- Butter: 100 g
12
Serve warm or hot.