BEEF & VEGGIE STEW

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I know you are used to me posting quick recipes but to tell you the truth sometimes I crave slow cooked rich stews. PLEASE don’t get intimidated by the word “stew” & the cooking time, I promise you this recipe is soo easy & 2 hours of the cooking time won’t need your attention so basically it’s a 30 minutes recipe haha. Go enjoy a book or play with your kids & let the stove do the work for you.

In this recipe, I am using a cheaper cut of meat but cooking it for such a long time over LOW heat makes it so tender & almost falling apart. The sauce is another story on its own; full of veggies that are stewed until they melt creating a creamy out of this world sauce.

Comfort food can never get any better! A favorite dish at our home even my picky kids enjoy the sauce over rice, pasta or mashed potato.

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small lean beef cubes, diced celery & carrots

BEEF & VEGGIE STEW

  • Servings: 5
  • Time: 2 1/2 hours
  • Difficulty: easy
  • Print

Ingredients:

  • 2 large onions grated
  • 1 large carrot grated
  • 1 medium green pepper finely diced
  • 2 stalks french celery finely diced (no leaves) كرفس فرنساوى
  • 1 kg lean beef cubes small to medium size مكعبات كندوز صغيرة بدون دهن
  • 1 heaped tbsp flour
  • 4 cups hot water
  • 4 tbsp light soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 tsp tomato paste صلصة طماطم
  • 4 tbsp olive oil
  • salt & pepper

Directions

  • In a large pot over high heat, add 2 tbsp olive oil & saute the veggies for about 5 minutes until they start to soften. Remove & set aside.
  • Add the remaining olive oil & sear the beef cubes until they take a nice brown color on all sides (they will still be raw inside). Cook the cubes in batches without crowding the pot to let the meat sear not boil.
  • Return the veggies to the pot & add the flour; mixing it well with the meat & veggies. Add the water, soy sauce, Worcestershire sauce & tomato paste. Stir everything together & bring to a boil. Once the mixture boils, cover the pot & let it simmer over LOW heat for 2 hours.
  • In the last half an hour, check on the pot twice; stirring the mixture to make sure it doesn’t stick to the bottom. The dish is cooked when the sauce thickens & the meat is very fork tender; almost falling apart when poked with a fork.
  • Season with salt + pepper & turn off heat.
  • Serve with rice or mashed potato.

Notes:

  • If you use another cut of meat like veal cubes or tenderloin, the cooking time will change dramatically.
  • To save time, I chop the onions & carrots in the mini chopper.
  • If after 2 hours, the meat is still not very fork tender, add 1/2 a cup of  hot water & leave it to cook for another 30 minutes.
  • DON’T season the dish at the beginning as it will end up too salty.

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