Meat stew with vegetables and green peas

Name: Meat stew with vegetables and green peas
Cook time: 380 min
Total time: 380 min
Yield: 8 servings
Ingredients: 0.15 кг Говядина; 100.00 г Консервированные помидоры; 0.13 стакан Рубленный стебель сельдерея; 0.38 шт Картофель; 0.50 шт Морковь; 0.38 головка Репчатый лук; 0.38 Тапиока; 0.25 шт Говяжий бульонный кубик; 0.02 ч. л. Сушеный тимьян; 0.02 ч. л. Сушеный розмарин; 0.02 ч. л. Сушеный майоран; 0.03 стакан Красное сухое вино; 37.50 г Замороженный зеленый горошек

A hearty beef stew with potatoes, carrots, and tomatoes, cooked in the oven with aromatic herbs. The dish turns out tender and soft thanks to long, slow simmering at low temperature.

Total: 380 min
Standard serving: 477.8 g

Easy

Ingredients

Total 13

Beef
150 g≈ 3 slice
Tomatoescanned
100 g≈ 3/4 pcs
Celery stalk
16.25 g≈ 2 tbsp
Potato
57 g≈ 1/3 pcs
Carrot
50 g≈ 1/2 pcs
Onion
57 g≈ 1/3 pcs
Tapioca
0.38
Beef Bouillon Cube
2.5 g≈ 2/3 tsp
Thymedried
0.035 g
Rosemarydried
0.015 g
Dried marjoram
0.03 g
Red dry wine
7.5 ml≈ 1.5 tsp
Green peasfrozen
37.5 g≈ 3.5 tbsp

Instructions

1
Step 1
Cut the beef into small cubes.
2
Step 2
Preheat the oven to 120 degrees.
3
Step 3
Place the meat, canned tomatoes, sliced celery, sliced carrots, potatoes and diced onions, and tapioca in a fireproof pot. Crumble the beef bouillon cubes and add dried thyme, rosemary and marjoram. Pour in the red wine and stir well. Cover the pot with a lid.
4
Step 4
Place the stew in the oven for 5–6 hours. 30 minutes before it's done, add the frozen green peas.

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Instructions

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Penne pasta with bolognese meat sauce

Shepherd's Pie with Lamb and Potato

Spaghetti Bolognese

Beef Borscht with Tomato Paste

Roasted Turkey with Citrus and Herbs

Lenten Borscht with Thyme and Anise

French Beef Broth with Vegetables

Beef Barley Soup in a Slow Cooker

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