Beef Stew

0
Average: 0 (0 votes)
(0 votes)
Beef Stew
share Share
print
bookmark_border Copy URL
Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation

Ingredients

for
8
Ingredients
500 grams Beef
500 grams lamb
150 grams onions
2 garlic
120 grams carrots
150 grams Eggplant
400 grams waxy potatoes
300 grams tomatoes
1 medium hot Pepperoncini
120 grams yellow zucchini
1 tablespoon Tomato paste
salt
peppers
4 tablespoons olive oil
125 milliliters white wine
400 milliliters or beef lamb stock
1 tablespoon chopped Fresh herbs (such as parsley, basil)
How healthy are the main ingredients?
BeefpotatotomatoonionEggplantcarrot

Preparation steps

1.

Rinse and dry meat, cut into 2 cm (approximately 3/4 inch) cubes, removing all tendons and excess fat. Peel onions and garlic and chop finely. Peel carrots and cut into slices. Trim both ends of eggplant and cut into 1 cm (approximately 1/2 inch) cubes. Peel potatoes and cut into 1 cm (approximately 1/2 inch) thick slices.

Heat oil in a saucepan and brown meat on sides. Season with salt and pepper. Add onions and garlic and saute together briefly. Add remaining vegetables and tomato paste, mix well. Add white wine and broth, season to taste, cover and bake in a preheated oven at 160°C (approximately  325°F) for about 1 1 / 2-2 hours. Add broth if needed. Season to taste. Serve sprinkled with parsley and basil.

2.

Blanch tomatoes in boiling salted water for a few seconds, rinse with cold water and peel. Quarter and remove stems, cut into 1 cm (approximaely 1/2 inch) cubes. Rinse peppers and halve, remove seeds and ribs, chop finely. Rinse zucchini and cut into slices. Heat oil in a large fireproof saucepan.