Beef Stew with Mushrooms and Tomatoes

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Beef Stew with Mushrooms and Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 15 min.
Ready in

Ingredients

for
4
Ingredients
500 grams
Beef (From the calf or shoulder)
3
2
2 tablespoons
3 tablespoons
2 teaspoons
freshly ground Pepper
1 teaspoon
grated Lemon peel
½ teaspoon
ground Caraway
2
1
1 tablespoon
150 milliliters
600 milliliters
250 milliliters
peeled Tomatoes (canned)
1
200 grams
How healthy are the main ingredients?
Caraway

Preparation steps

1.

Cut the beef into cubes 1-2 cm (approximately 1/2 inch). Peel the onions and garlic and dice finely. Heat the oil in a large saucepan and fry the beef on all sides, over medium heat, in portions. Put all of the beef back into the pot, add the tomato puree, and sweat briefly. Stir in the onions and garlic and sauté for a few minutes. Season with paprika, pepper, salt, lemon zest, cumin, bay leaves and cinnamon. Sprinkle with the flour and pour in the red wine, broth and tomatoes. Cover and let the stew simmer, over low heat for 1 hour, stirring occasionally.

2.

Meanwhile, rinse the red pepper, clean, cut in half, remove seeds, remove white interior membranes, and cut into small cubes. Clean the mushrooms, and cut in half, depending on the size, or cut into slices. Place the peppers and mushrooms into the stew and simmer everything for another 30 minutes, until the meat is tender. Pour in more broth, if necessary. Season, as desired, and serve.