Slow-Cooked Beef and Veggie Stew in Cast Iron Pot

simmer for a long time, healthy, tasty, non-standard. The recipe is prepared in a cast iron oven over coals. That is why meat with vegetables turns out especially tasty, as it simmers. The meat falls apart and melts in your mouth.
cook time: 6h
Zoe Kendrick
Slow-Cooked Beef and Veggie Stew in Cast Iron Pot

Nutrition Facts (per serving)

79
Calories
3g
Fat
3g
Carbs
10g
Protein

Ingredients (10 portions)

Basic:

Onion 600 g
Garlic to taste
Tomatoes 700 g
Salt to taste
Ground black pepper to taste
Water 150 ml
Beef 1.5 kg
Mushrooms 400 g
bell pepper 400 g
Allspice to taste

Recipe instructions

Step 1

Step 1
The recipe is very simple. Vegetables and meat are prepared. Mushrooms are cut into large pieces.

Step 2

Step 2
Cut the onion into half rings

Step 3

Step 3
Pepper in long strips

Step 4

Step 4
Tomato slices

Step 5

Step 5
Carrot pieces

Step 6

Step 6
Meat in medium pieces

Step 7

Step 7
Place a layer of meat on the bottom of the cast iron. Place a sprig of rosemary on top of it. Salt and pepper.

Step 8

Step 8
Next layer of onion

Step 9

Step 9
Then carrots

Step 10

Step 10
Layer of mushrooms. Salt and pepper to taste

Step 11

Step 11
A layer of pepper, tomato and crushed garlic

Step 12

Step 12
To prevent the dish from burning, add 100 ml of water

Step 13

Step 13
Place in the oven to simmer for 6-8 hours. After the specified time, the dish will be ready.

Additional rubrics

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