Stew of beef with potatoes is incredibly rich and fragrant. In addition, the taste palette of this food is easy enough to vary, changing the vegetable set and adding those or other spices. We offer two variants of this dish, which, no doubt, will please you and your household.
Beef stew with vegetables and potatoes
Ingredients:
- beef pulp - 560 g;
- potato tubers - 500 g;
- Bulgarian sweet pepper - 225 g;
- fresh tomatoes - 380 g;
- carrots - 225 g;
- onion bulbs - 225 g;
- medium-sized courgette;
- tomato paste - 65 g;
- coriander ground - to taste;
- a bunch of green dill;
- a bunch of green parsley;
- five cloves of garlic;
- two or three laurel leaves;
- freshly ground black pepper;
- salt;
- vegetable refined oil.
Preparation
In order to get the most intense taste of food, the meat must first be carefully browned. You can do this in a separate frying pan with refined oil or immediately in a cauldron, in which a stew will be prepared. The size of the slices can be as you like, but ideally for the best composition, we recommend chopping them as well as peeled potato tubers.
Then necessarily fry the chopped onion and sliced carrots or wedges and spread to the meat. The same actions are alternately done with peeled and sliced potatoes, zucchini and Bulgarian peppers.
The next step is adding tomatoes, clearing them from the peel, laying the paste, diluted in a glass of boiling water, put the cauldron with the ingredients on the fire and let it boil. Sdabrivaem dish with salt, freshly ground pepper and coriander, we cover the dishes with a lid and, reducing the intensity of heat to the minimum level, stew the dish for forty minutes. Two minutes before the end of the cooking process, we add to the vegetable stew with beef and potatoes melenko chopped garlic cloves and fresh greens of parsley and dill.
Stew of beef with potatoes and cabbage in a multivark
Ingredients:
- beef pulp - 560 g;
- potato tubers - 950 g;
- white cabbage - 560 g;
- fresh tomatoes - 120 g;
- carrots - 140 g;
- small bulbous bulb;
- butter melted - 55 g;
- two bay leaves;
- freshly ground black pepper;
- salt;
- vegetable refined oil;
- Fresh greens.
Preparation
To prepare a ragout in a multivark, we lay the prepared slices of meat in a multicast-style potato along with melted butter, carrots and onions and let it stand with the lid closed for twenty minutes, setting the appliance to "Baking" mode. After that, we add peeled and chopped potato tubers, tomatoes without skin and chopped medium-sized cabbage, throw the pepper, salt, laurel leaves, add a half cup of steep boiling water and transfer the device to the "Quenching" mode. After an hour and a half, the fragrant dish will be ready. Before serving, season it with chopped herbs.