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