Beef in the vegetable garden

Ingredients for 4 servings:

• 500 g beef for cooking
• 500 ml beef broth
• 1 large onion(s)
• 2 cloves garlic
• 1 large tomato(s)
• 2 carrots
• 2 large potatoes
• 60 ml dry white wine
• 200 g peas, frozen
• Oil for frying
• e.g. paprika powder
• n. B. Salt
• e.g. garlic powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

simple stew

Peel the onions, garlic, carrots, and potatoes and chop them roughly (but you can cut them to your liking). Brown the beef in oil in a very large pot (on high heat and for no more than 1 minute). Add the onion, garlic, carrots, and potatoes to the meat and stir. Finely chop the tomato and add it to the meat. Simmer briefly (2 minutes), deglaze with white wine, and simmer (5 minutes over medium heat). Add the beef broth, bring to a boil for 5 minutes, and then add the peas. Bring everything to a boil briefly, then reduce the heat to low and simmer for 1.5-2 hours. Season to taste (sweet or hot paprika, salt, garlic powder, etc.). Tip: If it’s too runny, mix cold water with flour to thicken the stew a little. What can be served with it? The stew can be eaten on its own or with rice, noodles, or bread.