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Beef and Vegetable Stew
Created by: Howcan Team
Ingredients
- 2 pounds of beef stew meat, cut into 1-inch cubes
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 carrots, peeled and sliced
- 3 potatoes, peeled and diced
- 2 cups of beef broth
- 1 cup of red wine
- 1 can of diced tomatoes
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
- Add the beef stew meat and brown on all sides, about 5 minutes.
- Add the chopped onion and minced garlic, and cook until softened, about 3 minutes.
- Stir in the sliced carrots and diced potatoes, and cook for another 5 minutes.
- Pour in the beef broth, red wine, and diced tomatoes. Add the dried thyme and rosemary, and season with salt and pepper to taste.
- Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.
- Taste and adjust seasoning if necessary before serving.
- Serve the beef and vegetable stew hot, and enjoy!
Beef and Vegetable Stew, a hearty and comforting dish, has a rich history dating back to medieval Europe. This classic stew has been a staple in many cultures, with each region adding its own unique twist. Chefs like Julia Child and Gordon Ramsay have popularized their own versions of this dish, elevating it to gourmet status. The best Beef and Vegetable Stew can be found in traditional European restaurants, where the slow-cooked beef and fresh, seasonal vegetables create a flavorful and tender dish. The key to a perfect stew lies in the quality of the beef, the balance of herbs and spices, and the slow simmering process. For a twist, consider adding red wine or using a slow cooker for a convenient alternative.
140 min
6
350 calories
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