Beef stew with vegetables and herbs
Autumn stew with beef and vegetables - a recipe full of flavors and warmth
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4-6
Who wouldn't want a warm and comforting meal on chilly autumn days? This beef stew with vegetables is the perfect choice to bring joy and warmth to the hearts of loved ones. With rich flavors and fresh ingredients, our recipe is sure to become a family favorite. Plus, its preparation is simple and satisfying, allowing anyone to become a talented cook in their own kitchen.
Ingredients:
- 700 g beef goulash (choose quality meat for a perfect taste)
- 300 g white onion, chopped
- 500 g white potatoes, diced
- 3 roasted bell peppers (for extra sweetness and color)
- 200 ml beef, chicken, or vegetable broth (preferably homemade for an intense flavor)
- 2 tablespoons of oil for frying
- Salt and pepper to taste
- A few green garlic stalks (for flavor)
- 1/2 bunch of fresh parsley, chopped (for a fresh finish)
A bit of history:
This stew recipe is based on culinary traditions that date back centuries, when people prepared hearty meals from available ingredients. Beef and roasted vegetables have always been favorites, combined to provide not only a delicious taste but also balanced nutrition. In autumn days, this steaming dish becomes a symbol of comfort and conviviality.
Preparation:
1. Preparing the meat:
Start by cutting the beef goulash into smaller cubes, about 2-3 cm. This will allow for even and quick cooking. Make sure you have quality beef, as it makes a difference in the final dish.
2. Searing the meat:
In a large skillet, add the oil and heat it over medium heat. When hot, add the meat cubes. Let them sear for about 5-7 minutes, stirring occasionally, until browned on all sides. The meat will release juices, so don't be alarmed! This liquid will help with cooking.
3. Adding the vegetables:
Meanwhile, wash, peel, and chop the vegetables. You can finely chop the onion and dice the potatoes. When the meat is nicely browned, add the onion and diced potatoes. Stir and pour in the warm broth, covering the ingredients. Cover the skillet and let it simmer on low heat for 30 minutes.
4. Finishing the dish:
After 30 minutes, check the vegetables. When they are halfway cooked, add the roasted bell peppers, cut into strips, and the chopped green garlic stalks. These will add a fresh and aromatic flavor to the dish. Let it simmer for another 10 minutes, then add salt and pepper to taste.
5. Serving:
Finally, sprinkle the chopped parsley and stir gently. Serve the stew hot, alongside pickles and fresh bread. Nothing compares to the aroma of a warm, steaming dish on a festive table.
Useful tips:
- Use beef with a moderate fat content for a rich taste and tender texture.
- Roasted bell peppers can be replaced with fresh red peppers, but the flavor will be different.
- You can also add other vegetables, such as carrots or celery, for a variety of textures and flavors.
- This dish can be stored in the refrigerator for 2-3 days, and the taste improves the next day.
Nutritional information (per estimated serving):
- Calories: 450
- Protein: 30 g
- Fat: 15 g
- Carbohydrates: 50 g
- Fiber: 5 g
Frequently asked questions:
1. Can I use chicken instead of beef?
Yes, you can adapt the recipe using chicken, but the cooking time will be shorter.
2. How can I make the stew spicier?
Add hot peppers or chili flakes during cooking for an extra kick.
3. Is this recipe suitable for freezing?
Absolutely! The stew freezes very well. Make sure to let it cool completely before placing it in airtight containers.
Serving suggestions:
This stew pairs perfectly with a dry red wine, but also with a glass of artisanal blonde beer. You can serve it with a fresh green salad to add a refreshing contrast.
Enjoy cooking and the moments spent with loved ones! This beef stew with vegetables recipe is more than just a dish; it is a culinary experience that will bring smiles to the faces of loved ones and warmth to the soul.
Ingredients: 700 g beef goulash; 300 g white onion, finely chopped; 500 g white potatoes; 3 roasted bell peppers; 200 ml beef/chicken/vegetable broth; 2 tablespoons of oil for frying; salt and pepper to taste; a few green garlic stalks; 1/2 bunch of fresh parsley.
