When you think of beef and stew, the first thing that will probably come to mind is the delicious beef goulash. With diced potatoes and peppers, this classic dish is a delicious dinner – but not everyone likes the spiciness that the soup can have. But there are alternatives: other meat stews can also be conjured up by beef, such as this one with peas, carrots and potato cubes. Here comes the brilliant recipe.
Goulash with a difference: Recipe for steak stew with peas and carrots
You will need: 500 grams of beef, 2 carrots, 2 onions, 1 clove of garlic, 4 large potatoes, 150 grams of peas, a little oil for frying, 1 tablespoon of tomato puree, 1 tablespoon of red wine vinegar, 500 milliliters of beef stock, paprika powder, salt, pepper, a little dried rosemary and thyme
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Here’s how: Rinse the meat, pat dry and cut into fine, reasonably large cubes. Peel a squash, grate it and cut it into small pieces.
Peel and finely chop the onion and garlic. Pour off the peas. Heat some oil in a large saucepan and fry the meat in it. Then remove and set aside on a plate.
Recipe: The steak stew is processed with thyme and rosemary
Fry the onion and garlic cubes in the same pot. Then add the carrots and fry a little. Add tomato puree, fry a little and then glaze with nut broth. Add vinegar, spices and herbs, put the meat back in the sauce and simmer under a lid for about an hour and a half on medium heat.
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Add the diced potatoes 20 minutes before the end of the cooking time. When done, stir in the peas so they can be hot and cooked through. Season the beef stew well and then serve. Serve with a large dollop of creme fraiche and a slice of crispy bread. Have a nice meal!