13:53, 05 Jun 2023, author: Ermakova M.

Beef stew

Name: Beef stew
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8
Cuisine: Russian, European
Ingredients: Vegetable oil - 1 tbsp.; Olive oil - 1 tbsp.; Beef tenderloin, cut into small cubes - 1 kg; Onion - 1 medium; Carrots - 2 pcs.; Celery stalks - 2 pcs.; Garlic - 4 cloves; Tomato paste - ¼ tbsp.; Beef broth - 6 tbsp.; Red wine - 1 tbsp.; Worcestershire sauce - 1 tbsp; Dried thyme - 1 tsp; Bay leaf - 2 pcs.; Young potatoes - 400 gr; Frozen peas - 1 tbsp.; Freshly ground black pepper; Parsley - ¼ tbsp. chopped + for decoration

Today we will cook beef stew, the recipe of which should be in every home. The meat according to this recipe comes out very tender and juicy, the dish can be served with any side dish.

Photo source: 123rf.com

This dish is an excellent option both for a regular family dinner or lunch, and for a festive table. As a side dish, you can serve mashed potatoes, buckwheat or rice.

Beef stew

Кухня: Russian, European, обед, калории: 275, время приготовления: 00:105

Ингредиенты

Vegetable oil - 1 tbsp.

Olive oil - 1 tbsp.

Beef tenderloin, cut into small cubes - 1 kg

Onion - 1 medium

Carrots - 2 pcs.

Celery stalks - 2 pcs.

Garlic - 4 cloves

Tomato paste - ¼ tbsp.

Beef broth - 6 tbsp.

Red wine - 1 tbsp.

Worcestershire sauce - 1 tbsp

Dried thyme - 1 tsp

Bay leaf - 2 pcs.

Young potatoes - 400 gr

Frozen peas - 1 tbsp.

Freshly ground black pepper

Parsley - ¼ tbsp. chopped + for decoration

Рецепт

1. Heat oil in a large frying pan or heavy bottomed saucepan over medium heat. Add beef and cook until browned on all sides, 10 minutes, working in batches if necessary. Transfer the beef to a plate.

2. In the same saucepan, sauté the onion, carrot, and celery at the same time, until soft, 5 minutes. Season with salt and pepper. Add the garlic and tomato paste and cook until you can smell the garlic and the tomato paste has darkened, 2 minutes.

3. Put the beef back into the broiler, then add the broth, wine, Worcestershire sauce, thyme and bay leaf, and stir to combine.

4. Bring to a boil, then reduce heat to low. Season with salt and pepper. Cover and simmer until the beef is tender, 30 to 45 minutes.

5. Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.

6. Remove bay leaf. Add peas and cook until heated through, 2 minutes. Season the stew to taste with salt and pepper, then ladle into serving bowls and garnish with parsley.