Vegetable stew with meat
Description
The recipe won't take much time. You can vary the vegetable ingredients to your taste. For example, tomatoes and bell peppers work well here. You can also enrich the stew with dill and other aromatic herbs. If you like sour cream, you can add it when serving. As for drinks, red wine or beer go well with this dish. Serve hot.
Instructions
- 1
Step 1
Rinse the beef thoroughly and remove any tendons, if present. Cut the meat into equal pieces, approximately 4 by 4 centimeters in size. Try to cut the meat across the grain, as this will speed up the cooking process.
- 2
Step 2
Tie the leek and parsley together into a bundle using natural string. This herb bundle is only for flavor and should be removed later. Cut the onion and carrots into random pieces and place them in a pot. Add the meat and the herb bundle to the pot. Pour in the wine, cover with a lid, and refrigerate to marinate for 24 hours.
- 3
Step 3
When the marinating time is up, remove the meat with a slotted spoon and dry it with a paper towel. Sear the beef in a pan with vegetable oil until a crust forms. You can season the meat with salt and pepper to taste during frying.
- 4
Step 4
Peel the potatoes and daikon, then cut them into large pieces. Add sliced fresh carrots to the pot along with tomato paste. Place the fried beef into this pot and pour in 300 milliliters of water.
- 5
Step 5
Before simmering the stew, add 200 milliliters of wine marinade to the pot. Turn on low heat and simmer the stew for about two hours. Add water if necessary. The beef should become tender. Serve the dish hot in deep plates.