Beef stew with vegetables and potatoes

An excellent option for a hearty lunch or dinner is a stew made from beef with the addition of potatoes and a wide variety of vegetables. First, fried, and then braised pieces of meat in sweet and sour sauce, supplemented with vegetables create an inexpressible flavor bouquet. Vegetable set for this dish can be modified depending on your desire or availability of products in the refrigerator. Some vegetables can be replaced by others, or complement them with a dish. A set of spices is also not principle. In any case, the result will certainly please you and your loved ones.

Below in our recipe, we will tell you in detail how to properly prepare this amazing dish.

Recipe for beef stew with vegetables and potatoes

Ingredients:

• beef pulp - 550 g;
• potatoes - 500 g;
• young zucchini medium size - 1 pc .;
• Bulgarian sweet pepper medium size - 3 pcs .;
• medium-sized tomatoes - 4 pcs .;
• small carrots - 2 pcs .;
• onion of medium size - 3 pcs .;
• garlic - 5 teeth;
• fresh dill greens - 1 bunch;
• Fresh green parsley - 1 bunch;
• tomato paste - 70 g;
• ground coriander - to taste;
• laurel leaves - 2-3 pieces;
• ground black pepper - to taste;
• salt - to taste;
• vegetable oil for roasting.

Preparation

The beef pulp is washed, dried with paper towels or napkins, cut into small pieces and fry in a frying pan with vegetable oil until red. Then lay the peeled onion and chopped onions and plates or straws with carrots, fry for another three to five minutes.

Sweet Bulgarian and bitter pepper is peeled from the ponytails and seeds, cut into cubes and medium-sized straws, respectively, we chop the garlic with thin plates and throw everything into a frying pan with meat, onions and carrots. Fry two minutes, add the tomato paste, mix and let another five minutes, stirring occasionally.

We cut the washed zucchini with small cubes and put it in a suitable size. There we send peeled and sliced ​​potatoes. Tomatoes scalded with boiling water, remove the skin, cut it not very large, throw it to the rest of the vegetables and mix. We transfer here the contents of the pan, add all the spices and salt, pour in two cups of water, mix it, cover it with a lid and send it to the stove for a strong fire. After boiling, we make fire a little below average and prepare thirty-forty minutes. For one minute before the end of cooking, chop fresh fresh greens of dill and parsley and mix.

We serve a stew of beef with potatoes and vegetables in a hot form, as an independent dish, decorating with branches of fresh greens.