Hearty Beef and Vegetable Stew in a Cauldron

A simple recipe for a hearty family lunch or dinner! Cooking beef with vegetables in a cauldron is a pleasure. The meat is well soaked in juices from vegetables and spices, it turns out juicy, soft and very aromatic. An additional side dish for such a dish is optional — this role is played by vegetables stewed with meat.
cook time: 1h 30 min
Nora Vaughn
Hearty Beef and Vegetable Stew in a Cauldron

Nutrition Facts (per serving)

87
Calories
5g
Fat
3g
Carbs
8g
Protein

Ingredients (5 portions)

Basic:

Onion (small) 2 pc
Salt to taste
Ground black pepper to taste
Water 500 ml
Tomato paste 2 tbsp
Beef 600 g
Carrot 150 g
Vegetable oil 2 tbsp
Dry spices (for meat) 1 tbsp
bell pepper 2 pc

Recipe instructions

Step 1

Step 1
How to make beef with vegetables in a cauldron? Very simple! To begin, prepare the necessary ingredients according to the list. You can replace beef with veal. You can add vegetables to your taste. You can replace tomato paste with ketchup or fresh tomatoes, cut into pieces or crushed in a blender. You can replace the water with meat or chicken broth. You can replace some of the water with dry red wine.

Step 2

Step 2
Beef is needed without bones and large hard veins, only pulp. Wash the meat, be sure to dry it with a paper towel, otherwise excess moisture will not allow it to fry — it will stew. Cut the beef pulp into portions. You can take meat from any part of the carcass. I have a hip part.

Step 3

Step 3
Peel the carrots and cut into medium pieces.

Step 4

Step 4
Peel the bell pepper from seeds and stems and cut into medium pieces or cubes.

Step 5

Step 5
Cut the onion into half rings or quarters, as you prefer.

Step 6

Step 6
Heat vegetable oil in a cauldron over high heat. Add the beef and fry, stirring, for 5-8 minutes until golden brown.

Step 7

Step 7
Add tomato paste, salt, pepper, meat spices, mix well and stir-fry for another 1-2 minutes. If you use ready-made spice mixtures, be sure to read the ingredients on the package. Often such mixtures already contain salt, take this into account, otherwise you risk over-salting and peppering the dish.

Step 8

Step 8
Pour hot water or broth into the cauldron. If you decide to replace part of the liquid with red wine, pour it in along with water.

Step 9

Step 9
Bring everything to a boil and simmer over low heat (I use setting 2-3 out of 9) for about 40 minutes or longer, covered, until the beef is tender.

Step 10

Step 10
Add prepared vegetables to the meat and stir. If necessary, add a little more hot water. Simmer covered for another 15-20 minutes or longer until the vegetables are ready. At the end, if necessary, add salt and pepper to your taste. Turn off the heat and let the beef and vegetables simmer for 10 minutes, covered. Bon appetit!

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