Beef stew with vegetables

Winter for me is slow cooking, lots of vegetables and a warm, nice stew!

This recipe takes quite a long time but it is absolutely manageable, you only need to stir it from time to time. I always make it when the weather is not great and I want to spend some time at home 🙂

Ingredients:

  • Diced beef, 400g
  • Frozen peas, 200g
  • Carrot, 1
  • Celery, 1 stick
  • Mushrooms, 200g
  • White onion, 1
  • Oil
  • Salt
  • Pepper
  • White wine, 40ml
  • Vegetable stock 500ml

Recipe:

  1. Cut the onion, carrot, celery very finely
  2. Boil the vegetable stock
  3. Heat the oil and add the meat
  4. Leave the meat a couple of minutes, turn it all the time until all sides are brown
  5. Add the wine and keep stirring until it evaporates
  6. Add the vegetables you cut in step 1
  7. Leave them to cook for 5 minutes
  8. Add the vegetable stock
  9. Add salt and pepper as you like
  10. Leave everything to cook for at least 2 hours at a low temperature
  11. Cut the mushrooms
  12. Add the peas and mushrooms to the stew
  13. Leave it to cook for another hour
  14. When the beef is very very tender, you can turn the heat off.

Your stew is ready!

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