Hearty Beef and Potato Vegetable Stew

Very appetizing and bright, made from simple products, for the family! Vegetable stew with beef and potatoes is hearty and juicy. And despite its apparent complexity, it is surprisingly easy and simple to do! This is a complete dish that is suitable for family dinners.
cook time: 1h 40 min
Maya Lindell
Hearty Beef and Potato Vegetable Stew

Nutrition Facts (per serving)

110
Calories
5g
Fat
7g
Carbs
9g
Protein

Ingredients (6 portions)

Basic:

Tomatoes 2 pc
Salt to taste
Ground black pepper to taste
Water 100 ml
Potato 600 g
Beef 700 g
Carrot 1 pc
Vegetable oil 3 tbsp
Dry spices (beef mixture) 1 tbsp
bell pepper 1 pc
Eggplant (large) 1 pc

Recipe instructions

Step 1

Step 1
How to make vegetable stew with beef and potatoes? In fact, everything is very simple. To begin, prepare the necessary ingredients according to the list. It is very important to choose good meat for the stew. It can be beef or veal without bones. In addition to these vegetables, you can add your own to taste, for example, zucchini, cabbage, etc. You can also add your own spices to the stew to taste, for example, a mixture for vegetable/meat stew, etc.

Step 2

Step 2
Wash the beef, dry it and cut into small pieces. I have meat from the shank and from the shoulder blade. But you can also take other parts of the carcass without bones.

Step 3

Step 3
Wash all vegetables and dry. Wash the eggplant, dry and cut into cubes. If the eggplant is bitter, add salt and leave for 10 minutes, then rinse.

Step 4

Step 4
Peel the potatoes and cut into small cubes. Itʼs best to cook the potatoes before adding them to the stew (step 15) to prevent them from browning. Or cut it with all the vegetables at once, but cover with cold water.

Step 5

Step 5
Peel the carrots and cut into small cubes or quarters.

Step 6

Step 6
Cut the onion into half rings or small cubes, as you prefer. If your children do not like onions in dishes, then you can add them whole, simmer them, and throw them away at the very end. This way the onion will release all its juices, but will not be noticeable in the dish.

Step 7

Step 7
Peel the bell pepper from seeds and cut into medium cubes.

Step 8

Step 8
Cut the tomatoes into halves and grate the pulp on a fine grater, cutting off the skin. For greater thickness and expressive taste, I advise you to add 1 tbsp to the chopped tomatoes. l. ketchup or tomato paste.

Step 9

Step 9
In a deep, thick-bottomed saucepan over high heat, heat some of the vegetable oil and fry the meat until golden brown. At the end, salt and pepper the meat. Add half the onion to the meat and fry together over medium heat for 3-5 minutes. In addition to the stewpan, you can take any other thick-bottomed cookware suitable for the stove: a cauldron, saucepan, cast-iron frying pan, etc.

Step 10

Step 10
Pour in warm or hot water.

Step 11

Step 11
Simmer the meat over low heat, covered, until tender, about 50 minutes.

Step 12

Step 12
In a separate frying pan in the remaining vegetable oil over medium heat, stir-fry the carrots and the remaining onions for 3-5 minutes.

Step 13

Step 13
Add eggplant, bell pepper and spices. Stir and fry everything together for another 5 minutes.

Step 14

Step 14
Add chopped tomatoes to the pan. Stir and simmer covered over low heat for 30-40 minutes until the vegetables are soft. Especially check the eggplants for doneness. Some strong varieties may still be tough, although other vegetables are quite ready.

Step 15

Step 15
Place the potatoes in the saucepan with the beef and simmer, covered, until soft. If necessary, add a little water.

Step 16

Step 16
Place the stewed vegetable mixture in a saucepan with meat and potatoes and stir. Simmer everything together for about 10 more minutes. Taste the stew and, if necessary, add salt and pepper to taste.

Step 17

Step 17
Remove the stew from the heat and let it simmer, covered, for 15-20 minutes. Bon appetit!

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