Course Type
Dinner
Dietary Restrictions
Gluten-free, Dairy Free
4 Servings
Ingredients
1 kg beef, cubed
3 large potatoes, peeled and cubed
3 carrots, peeled and sliced
2 onions, chopped
4 cloves of garlic, minced
1 cup of mushrooms, sliced
2 litres beef broth
1 teaspoon rosemary
1 teaspoon thyme
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish
Cooking Utensils
Large pot
Cutting board
Sharp knife
Wooden spoon
Instructions
1. Heat the olive oil in a large pot over medium heat.
2. Add the cubed beef to the pot and brown on all sides. Remove the beef and set it aside.
3. In the same pot, add the onions, garlic, and cook until they become translucent.
4. Add the carrots and potatoes to the pot and cook for a few minutes.
5. Return the beef to the pot and add the mushrooms.
6. Pour the beef broth into the pot and bring the stew to a boil.
7. Season the stew with rosemary, thyme, salt, and pepper.
8. Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the beef is tender.
9. Ladle the stew into bowls and garnish with fresh parsley before serving.
