Stewed beef with vegetables

Votes: 1

Time: 3 hours 20 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 412, total fat 17 G., saturated fats 5 G., proteins 52 G., carbohydrates 12 G., fiber 3 G., cholesterol 147 mg, sodium 383 mg, sugar 4.5 G.

This dish is perfect for a big Sunday family dinner. The meat is simmered on the stovetop with only simple ingredients—vegetables, mushrooms, and fragrant herbs—and is infused with wonderful flavors, without unnecessary spices. Puréed tomatoes, along with a little water, provide the necessary moisture for the beef to simmer slowly and gently under the lid with the vegetables until tender. Be sure to periodically baste the surface of the meat with the pan juices, and when the dish is ready, use these juices as a gravy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 beef shoulder-neck cut weighing 1.3 - 1.8 kg, trim off excess fat
3 tbsp. l. olive oil
1 cup canned crushed tomatoes
1 cup of water
2 red onions, halved
2 cloves garlic, chopped
8 carrots, chopped
2 stalks celery, chopped
1 cup small champignons, stems removed
2 fresh sprigs of rosemary
4 fresh sprigs of thyme
2 bay leaves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, pureed tomatoes, champignon mushrooms, carrot, celery, bay leaf, rosemary, thyme

Cooking the dish according to the recipe:

Generously season the beef with salt and pepper on all sides. Heat 2 tablespoons of olive oil in a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high heat. Sear the meat slowly on all sides until it develops a beautiful crust.
Pour in the tomatoes and water. Scatter the vegetables, mushrooms, and herbs around the meat, season with salt and black pepper, and drizzle with the remaining 1 tablespoon of olive oil. Cover the pan and reduce the heat to low. Simmer for about 3 hours, basting with the pan juices every 30 minutes, until the beef is tender when pierced with a fork.