Composition / ingredients
Step-by-step cooking
Step 1:
How to cook beef stew? Prepare the necessary ingredients. If necessary, defrost the meat by transferring it from the freezer to the bottom shelf of the refrigerator in advance.
Step 2:
Peel the onion. Cut half of the onion into thin half rings.
Step 3:
Fry the onion in vegetable oil until golden brown. It is very convenient to do this immediately in a cauldron, but you can also use a frying pan, and then transfer the fried onions to the cauldron.
Step 4:
Wash the beef fillet, dry it with paper towels and cut it into arbitrary small pieces.
Step 5:
Send the meat slices to the onion in the cauldron.
Step 6:
Fry the meat, stirring, over medium heat until lightly browned.
Step 7:
Pour in half a cup of boiled water. When it boils, simmer on low heat for about an hour until ready. How do I know that the meat is ready? The pulp should be easily pierced with a knife and clear juice will flow out. Use water with a neutral taste, filtered or bottled. Tap water will spoil the taste of the dish, giving it a characteristic unpleasant taste.
Step 8:
When the beef is almost ready, prepare the vegetables. Finely chop the other half of the onion. To prevent onion juice from irritating the mucous membrane of the eyes so much, rinse the onion and knife with cold water before slicing. If the cutting board is rubbed with a piece of lemon, it will not absorb the unpleasant onion smell.
Step 9:
Thoroughly wash the carrot, peel it and cut it into quarter rings.
Step 10:
Cut the bell pepper in half, remove the middle with the seeds. Cut the pepper into thin strips.
Step 11:
Also wash the squash, dry it and cut it into small cubes. If you have a young fruit, you do not need to trim the thin peel if it is not damaged. Peel the more mature fruits from the rough peel and cut out the middle with the seeds.
Step 12:
Choose meaty and juicy tomatoes. Wash, dry and cut into cubes or grate as you like.
Step 13:
Potatoes peeled and cut into small cubes are sent to the cauldron to beef. Top up the water so that it reaches about the middle of the potatoes. Cook after boiling for about 10-15 minutes.
Step 14:
Heat the vegetable oil well in a frying pan with a high smoking temperature and fry the finely chopped onions and carrots until lightly golden.
Step 15:
Transfer the browned vegetables to the cauldron.
Step 16:
Now fry the bell pepper until soft.
Step 17:
Add the zucchini to the roasted pepper and fry all together for 2-3 minutes. Stir.
Step 18:
Put the fried peppers and zucchini into the cauldron.
Step 19:
In the same pan, lightly fry the tomatoes, and then simmer them under the lid for about 5 minutes, then also transfer them to the cauldron.
Step 20:
Add salt to taste.
Step 21:
Pepper, add curry and simmer the contents for another 10-15 minutes.
Step 22:
When the potatoes are soft, add chopped fresh herbs (parsley, dill, green onion feathers) to the pan.
Step 23:
Add garlic passed through the press to the roast.
Step 24:
Mix all the contents well with a spoon or a kitchen spatula. Soak for 2-3 minutes under the lid and turn off the heat. Leave the dish to infuse for 10 minutes under the lid.
Step 25:
Arrange the fragrant stew on plates. Sprinkle with chopped herbs before serving.
Step 26:
Serve the dish with fresh vegetables, herbs. Enjoy your meal!
Beef can be replaced with any other type of meat that you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Curry - 352 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Table salt - 0 kcal/100g
