Beef and vegetable stew

Beef and vegetable stew

By

This warming Beef and vegetable stew is hearty and easy to make - great for a cold winter night.

The ingredient of Beef and vegetable stew

  1. 1 tablespoon olive oil
  2. 1 medium red onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 800g beef chuck steak, trimmed, cubed
  5. 2 large carrots, peeled, roughly chopped
  6. 2 celery stalks, roughly chopped
  7. 1 large zucchini, roughly chopped
  8. 1/3 cup red wine
  9. 2 tablespoons plain flour
  10. 2 tablespoons tomato paste
  11. 2 x 410g cans diced tomatoes
  12. 2 cups Massel beef stock
  13. Mashed potato, to serve
  14. Fresh basil leaves, to serve

The instruction how to make Beef and vegetable stew

  1. Heat oil in pressure cooker over high heat. Add onion. Cook, stirring, for 4 minutes or until onion has softened. Add garlic. Cook for 1 minute. Add beef. Cook for 5 minutes or until browned.
  2. Add carrot, celery and zucchini. Cook, stirring, for 3 minutes. Add wine. Bring to the boil. Add flour. Cook, stirring, for 1 minute. Add tomato paste, tomato and beef stock. Bring to the boil. Cover and lock lid. Once pressure is reached, reduce heat to low. Cook for 35 minutes.
  3. Turn off heat. Carefully release pressure. Unlock lid. Serve stew with mash and basil.

Nutritions of Beef and vegetable stew

calories: 429.722 calories
calories: 17 grams fat
calories: 5 grams saturated fat
calories: 18 grams carbohydrates
calories: 12 grams sugar
calories:
calories: 46 grams protein
calories: 124 milligrams cholesterol
calories: 665.24 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

You may also like