Step-by-Step Guide to Prepare Award-winning Hearty beef and vegetable stew
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Any-night-of-the-week Hearty beef and vegetable stew. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Hearty beef and vegetable stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hearty beef and vegetable stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Hearty beef and vegetable stew is Makes: 10 servings.. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Hearty beef and vegetable stew estimated approx Prep: 50 minutes. 2 1/2 to 3 hours.
To get started with this recipe, we must first prepare a few ingredients. You can have Hearty beef and vegetable stew using 12 ingredients and 2 steps. Here is how you can achieve that.
Ingredients and spices that need to be Get to make Hearty beef and vegetable stew:
- 2 teaspoon minced garlic
- 1 1/2 teaspoons salt
- 2 pounds beef round steak, trimmed of all fat, cut into 1-inch cubes
- 3 cups finely chopped onions
- 1/2 teaspoon thyme
- 1/2 teaspoon freshly ground pepper
- 1 can (14 1/2 or 16 ounces) whole tomatoes, with their liquid
- 2 tablespoons tomato paste
- 2 pounds small red potatoes, halved or quartered
- 2 pounds carrots, cut into 1 1/2- inch pieces
- 1 pound fresh mushrooms, trimmed and quartered
- 1 package (10 ounces) frozen peas, thawed
Instructions to make Hearty beef and vegetable stew
- Preheat oven to 325F. With the flat side of a knife, crush the garlic with the salt to make a paste.
- Combine the garlic paste, beef, onions thyme, and pepper in a heavy Dutch oven. Cover and roast 1 1/2 hours. Stir in the tomatoes with their liquid, tomato paste, potatoes, carrots, and mushrooms. Cook 1 to 1 1/2 hours more, until the meat and vegetables are tender. Remove the stew from oven and stir in peas. Makes: 10 servings.
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