Beef & Vegetable Stew

Name: Beef & Vegetable Stew
Yield: 6 servings
Ingredients: 900 g Stewing beef; 200 g Onion; 250 g Carrot; 250 g Mushroom; 200 g Red pepper, red bell pepper; 3 piece Garlic, cloves; 25 ml Cooking oil; 400 g Canned tomatoes; 500 ml Beef stock; 2 tsp Paprika, sweet; 1 tsp Thyme, dried; 1 Bay leaf; 1 tsp Salt; Black pepper, to taste; 15 g Flour (optional); Parsley (optional)

Beef simmered with carrots, mushrooms, red pepper and tomatoes in a paprika-thyme broth.

Serves 6

Ingredients

900 gStewing beef
200 gOnion
250 gCarrot
250 gMushroom
200 gRed pepper, red bell pepper
3 pieceGarlic, cloves
25 mlCooking oil
400 gCanned tomatoes
500 mlBeef stock
2 tspPaprika, sweet
1 tspThyme, dried
1Bay leaf
1 tspSalt
Black pepper, to taste
15 gFlour (optional)
Parsley (optional)

Equipment

Method

Cut the beef into stew-sized pieces. Chop the onion, carrots, mushrooms and red bell pepper, and crush the garlic. Brown the beef in the oil, then transfer it to a plate.
Cook the onion, carrots, mushrooms and red bell pepper in the same pot until they begin to soften.
Add the garlic, sweet paprika and dried thyme and stir to combine.
Return the beef to the pot with the canned tomatoes, beef stock and bay leaf. Season with salt and black pepper. Cover and simmer for 1½–2 hours, until the beef is tender.
For a thicker stew, mix the optional flour with a little cooking liquid and stir it back into the pot. If needed, simmer uncovered for 15–20 minutes to reduce. Add optional parsley if using.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.