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Wednesday, 11 May 2016

Vegetable Beef Stew

I've been craving a good stew for a very long time. When I plan to make it the kids tend to sway me to make something else. Last night I decided to make this stew and it was vanished before you knew it! I like to make a little extra for lunch the next day, but unfortunately there was nothing left. The aroma of this stew is truly intoxicating. Even though stew is considered a winter comfort food, I love making this dish using farm fresh vegetables of the season. If you're a vegetarian, skip the meat. It's just as good.

Meat and Vegetable Stew With Brown Rice

Meat and Vegetable Stew With Brown Rice

1 can (14oz) pureed tomato or use fresh, tomato
250 gr. stewing beef
1 zucchini, chopped
2 small potatoes, peeled and cubed
3/4 cup mushrooms, sliced
1 bell pepper sliced into strips
1/2 onion finely chopped
1 tsp fresh parsley chopped
1/3 cup red wine
4 tbsp. olive oil
salt and pepper to taste

Steamed brown rice.


Sautee the meat and chopped onion with 2 tbsp. of olive oil until meat has browned. Add the red wine and let simmer for about 5 minutes. Add the potato, bell pepper, mushrooms and zucchini. Stir until softened. Now add the tomato, remainder 2 tbsp. of olive oil and parsley. Add about 1/2 tsp. each of salt and pepper. Taste and add more if desired. Slowly simmer the stew for a good 30 minutes or until sauce has thickened. Serve over steamed rice or eat it on it's own.

Meat sautéing in wine

Stew cooking with sauce 

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