Beef with Vegetables and Wine
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Beef with Vegetables and Wine

Rosi TrifonovaRosi Trifonova
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Beef with Vegetables and Wine
26/03/2014
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Preparation
20 min.
Cooking
50 min.
Тotal
70 min.
Servings
5
"A pleasure for the eyes, an elixir for the stomach!"

Ingredients

  • beef - 2 lb (1 kg) boneless shanks
  • onions - 3 heads
  • carrots - 3
  • celery - 1/2 head
  • peppers - 3 red
  • mushrooms - 5.5 oz (150 g), fresh
  • garlic - a few cloves
  • tomatoes - 7 oz (200 g), canned
  • potatoes - 5
  • red wine - 2/3 cup (150 ml)
  • flour - 3 1/3 tbsp (50 g)
  • oil - 2/3 cup (150 ml)
  • parsley - 1/2 bunch
  • bay leaf - 1 - 2 leaves
  • cumin - 1/4 tsp
  • paprika - 2 tbsp (30 g)
  • black pepper - 10 - 15 peppercorns
  • salt - to taste
measures

How to cook

Cut the meat into coarse pieces, wash and dry them. Mix all the coarsely chopped vegetables (except the potatoes).

Add the wine, paprika, black pepper, bay leaf, cumin, salt to taste and oil to them. Pour in hot water and bring it to a boil along with the meat until it softens.

Dilute the flour in a little water and mix it into the dish. Peel the potatoes and boil them in salted water separately and cut them into pieces.

Serve them as a side dish to the main dish but you can also boil them in the beef itself.

Serve sprinkled with parsley.

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