Beef stew
4 servings
120 minutes
Beef stew is a classic European dish that embodies the coziness of home and the warmth of family life. Old stew recipes have been passed down through generations, and its preparation always symbolizes care and love for loved ones. Tender pieces of beef simmer in a fragrant sauce made from tomato paste, sour cream, and vegetables, acquiring a rich flavor with subtle sweet-and-sour notes. Onions and carrots add sweetness and depth, while flour gives the sauce a thick velvety texture. This dish pairs perfectly with sides—potatoes, rice, or fresh bread—allowing one to savor every bite. Beef stew is the embodiment of flavor harmony that warms the heart and nourishes the soul.
1
Cut the meat into small pieces, lightly fry, place in a pot with vegetable oil, add grated carrots and finely chopped onions (I grate the onion). Pour in enough water to completely cover the meat. And we boil, boil, boil our meat until tender. No less than an hour. I boiled for about an hour and a half, maybe even a bit more. Add water as needed. Salt.
- Beef: 0.5 kg
- Carrot: to taste
- Onion: 1 piece
- Vegetable oil: to taste
- Salt: to taste
2
In half a glass of warm water, mix tomato paste, flour, and sour cream (optional). It's better to mix with a fork.
- Tomato paste: 1 tablespoon
- Wheat flour: 1 tablespoon
- Sour cream: to taste
3
Continuously stir the stew and pour in the mixture from the glass. The stew will thicken instantly.
- Tomato paste: 1 tablespoon
- Wheat flour: 1 tablespoon
- Sour cream: to taste
4
Cook for another ten minutes.