John Myers
Beef, Mushrooms, Bell Pepper and Tarragon Stew
The perfect beef, mushrooms, bell pepper and tarragon stew recipe with a picture and simple step-by-step instructions.
- 500 Gr Beef cutlets
- 2 Zucchini, a yellow one and a tabby one
- 1 Big radish
- 1 Green pepper
- 1 Red pepper
- 2 Diced carrots
- 1 bunch Freshly chopped tarragon
- 1 bunch Flat-Leaf parsley
- 6 Garlic cloves chopped
- 1 Diced large white onion
- Peanut oil for frying
- 300 Gr White mushrooms freshly diced
- 2 El Rose paprika powder
- 300 ml Vegetable broth
- Salt and pepper to taste.
- 200 g Rice
- Heat a large casserole with peanut oil, fry the diced onion and the chopped garlic cloves in it.
- After about 5 minutes, add the meat and fry well.
- Dice the radish and carrots.
- Add the radish and carrots and fry well.
- Now add the remaining vegetables and stir well and fry, finally add the mushrooms, stir the roast again briefly.
- Add the bunch of tarragon and parsley, pour in the hot bouillon and simmer for 30-40 minutes.
- In the meantime, boil water for the rice. Serve with the rice.
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