Vegetable stew with beef
8 servings
84 minutes
Vegetable stew with beef is a classic French dish that embodies the best traditions of home cooking. Hearty and aromatic, it combines the tenderness of braised meat with the rich flavor of vegetables. The beef is seared to a golden crust and then simmered with onions and carrots, deepening its flavor. Potatoes, eggplants, sweet peppers, and zucchini add texture variety, while tomato paste adds a slight tanginess. Garlic becomes a special touch that enhances the dish's spiciness. The French love to serve this stew with crispy baguette and fresh herbs. It's an ideal option for a cozy family dinner where each ingredient shines through to create a harmonious taste that warms even on a cool evening.
1
Wash the meat and dry it with a towel. Remove excess bones.
- Beef: 600 g
2
Cut the beef into small pieces.
- Beef: 600 g
3
Cut the potatoes into large cubes.
- Potato: 4 pieces
4
Chop the onion.
- Onion: 1 head
5
Heat sunflower oil in a cauldron and fry the meat until golden brown.
- Sunflower oil: to taste
- Beef: 600 g
6
Add onion to the meat and mix well. Cover with a lid and simmer for 15-20 minutes on low heat.
- Onion: 1 head
7
Add the chopped potatoes.
- Potato: 4 pieces
8
Cut the carrot into large pieces.
- Carrot: 1 piece
9
Add carrots to the meat and potatoes.
- Carrot: 1 piece
10
Add a tablespoon of tomato paste.
- Tomato paste: 1 tablespoon
11
Pour in water, add salt and pepper, mix well and let it simmer for another 15-20 minutes.
- Water: 500 ml
- Salt: to taste
- Ground black pepper: to taste
12
Cut the zucchini into large cubes after peeling.
- Zucchini: 1 piece
13
Cut the bell pepper as well.
- Sweet pepper (capsicum): 2 pieces
14
Cut the eggplant without peeling it.
- Eggplant: 2 pieces
15
Put all the vegetables in the pot, mix them, and stew until cooked.
- Zucchini: 1 piece
- Sweet pepper (capsicum): 2 pieces
- Eggplant: 2 pieces
16
Chop the garlic.
- Garlic: 3 cloves
17
Add garlic to the stew and immediately turn off the gas. Stir and let it steep.
- Garlic: 3 cloves
18
Serve hot, garnished with greens.
