
Vegetable Stew with Beef in the Oven
Main Dishes | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
12
Description
Vegetable stew with beef in the oven
Ingredients
- Veal Tenderloin - 10.6 oz
- Young zucchini - 5.3 oz
- Salad Potatoes - 17.6 oz
- Turnips - 3.5 oz
- Onion - 2.5 oz
- Tomatoes - 7.1 oz
- Orange Bell Peppers - 3.5 oz
- Mild Chili Spice - to taste
- Bay leaf - 2 pieces
- Allspice berries - 5 pieces
- Paprika - to taste
- Spiced Tomato Juice - to taste
- Garlic - 3 cloves
- Salt - to taste
- Butter - 3.5 oz
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Peel the potatoes, wash them well, cut into sticks or medium-sized cubes, cover with water, and set aside.
Step 3
Wash the meat well under running water, dry it, cut into small portion-sized pieces, and place in a baking dish.
Step 4
Season the meat with salt to taste, add 2 bay leaves, allspice berries, and ground paprika to taste.
Step 5
Peel the onion and garlic, cut into small cubes or sticks, and add to the dish with the chopped meat.
Step 6
Peel and wash the carrots, cut into cubes or sticks, and add to the dish with the chopped meat, onion, and garlic.
Step 7
Drain the water from the potatoes and add them to the dish. Cut the young zucchini into cubes or sticks and add to the dish. Optionally, add a few small pieces of chili pepper.
Step 8
Wash the bell pepper well, remove the seeds and stems, cut into small cubes or sticks, and add to the dish with the prepared ingredients.
Step 9
Make incisions on the tomatoes, pour boiling water over them for 5 minutes, remove from the water, peel, and cut into wedges.
Step 10
Lightly salt the vegetables in the dish and place the prepared tomatoes on top, adding about 0.5 cup of tomato juice.
Step 11
Add the cut butter to the dish, cover with a lid or foil, and bake in the oven at 356°F for about 40 minutes.
Step 12
Serve warm or hot.
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