Here is a simple and pleasant beef stew that does not take time to toss together. It is guaranteed to fill your home with delicious scents while it cooks for hours in your oven.
Light beef stew with potatoes and peas
6 servings
3 cups of beef soup
1 glass of red wine or water
1/2 cup flour
Tomato sauce in a box of 1-14 grams
2 tablespoons vegetable oil
2 pounds of cooked beef, trimmed fat and cut into 1-inch cubes
2 medium onions for cooking cut into cubes
2 cloves garlic, chopped
1 celery stick
4 large carrots cut into 1-inch rounds
2 bay leaves
1 teaspoon dried thyme
2 white potatoes, cut into 2-inch pieces
1 cup frozen peas
Arrival instructions:
Preheat oven to 350 degrees Fahrenheit
Add beef broth, wine (or water), flour and tomato sauce to the bowl. Beat until the flour melts.
In a large saucepan with a tight lid like a Dutch oven, heat 1 tablespoon oil over medium-high heat.
Add the beef and cook in batches until all sides are nicely browned. Remove the beef and set aside. Drain all the fat in the pan, but keep the pieces brown.
Add the remaining tablespoon of oil and fry the onion and garlic until soft, about six minutes.
Add the soup-wine, celery, carrot, bay leaves, thyme and potatoes mixture. Cover with a lid and place in the oven for two hours. Add peas and cook for another 15 minutes. to serve.
More recipes worth trying:
Moroccan lamb stew with apricots and dates
Roast beef
