Description
Very tasty, bright, rich flavors, a dish that takes a lot of hassle, and the result is the song! I think that if you repeat the cooking stew in the season of vegetables, when all plucked from the garden 5 minutes ago, then the taste of the dish will be generally prohibitive. And yet - we have what we have :)
Ingredients
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Beef
600 g
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Potatoes
4 piece
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Carrots
2 piece
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Tomato
3 piece
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Pepper
1 piece
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Pumpkin
200 g
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Onion
2 piece
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Garlic
3 tooth
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The Apium graveolens Dulce
2 piece
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Oregano
0.5 tsp
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Thyme
0.5 tsp
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Salt
-
Black pepper
Cooking
Cut the beef cubes (about 4x4 cm) and fry on low heat for 15-20 minutes under closed lid. While preparing meat make vegetables.
Onions cut into half rings, and garlic into thin slices.
Cut carrots into thin rings (if large half-rings), potatoes - large cubes.
Pumpkin and tomato cut into cubes.
Sweet pepper and celery - thin strips.
In a thick-walled saucepan, heat vegetable oil, add all vegetables and fry for 3-5 minutes over high heat. Then reduce the heat to low, cover the pan and simmer the vegetables for 15-20 minutes, stirring occasionally (vegetables gave a lot of juice, so I water not refilled).
After 15-20 minutes, add vegetables to the beef, along with butter and juice in which it was roasted, oregano, thyme, salt and pepper, stir again, cover and simmer for another 20 minutes.
Ready stew sprinkle with chopped herbs and serve, but better to give a little brew and then "to taste". Bon appetit!
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