Beef and vegetable stew brings meat and sauce together in one pot. The order matters: meat needs time to tenderise, while potatoes, carrots and courgette cook at different speeds. These quantities make about 4 servings with rice.
Ingredients
- 750 gm boneless beef cubes.
- Onion, two cloves of garlic, and two chopped tomatoes.
- Two medium potatoes, one carrot, and one zucchini.
- Two tablespoons of oil, and one tablespoon of tomato paste.
- Half a spoon of cumin, salt, pepper, and hot water.
Flavor building
Brown the beef in batches in a wide pot and set aside. Sauté the onion in the same pot, then add garlic, tomatoes, paste and spices. Return the meat, add enough hot water to almost cover it, and simmer gently under a lid until nearly tender.
Arrange vegetables
Add carrots and potatoes when the meat is almost cooked, and cook for about 15-20 minutes, depending on the size of the vegetables. Add the zucchini later and allow it to soften but not fall apart. Time is discretionary; Check the meat and vegetables and don't let the clock alone determine the completion of the dish.
Adjust the sauce
If there is too much liquid after cooking, uncover the lid and allow it to condense over moderate heat. If it reduces before the meat is tender, add hot water a little at a time. Adjust the salt last because evaporation increases its concentration.
For presentation and pre-preparation
Serve with plain rice or bread. You can cook the meat and sauce first and add the vegetables closer to serving, storing the cooked portion safely if there is a break between stages. Do not add raw vegetables to cold leftovers and leave the mixture outside the refrigerator.
Related products from ALRAQI MEATS
Check the product details, weight, preparation options, current price and availability on the product page before confirming your order.