Stewed beef with tomatoes, potatoes, zucchini and curry

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to cook beef stew? Prepare the necessary ingredients. If necessary, defrost the meat by moving it from the freezer to the bottom shelf of the refrigerator in advance.

2. STEP 2

   

   Peel the onions. Cut half an onion into thin half rings.

3. 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 into the cauldron.

4. STEP 4

   

   Wash the beef fillet, dry with paper towels and cut into arbitrary small pieces.

5. STEP 5

   

   Place the meat slices in the cauldron with the onions.

6. STEP 6

   

   Fry the meat, stirring occasionally, over medium heat until lightly browned.

7. STEP 7

   

   Pour in half a glass of boiled water. When it boils, simmer over low heat for about an hour until done. How do you know when 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 aftertaste.

8. STEP 8

   

   When the beef is almost done, prepare the vegetables. Finely chop the other half of the onion. To prevent onion juice from irritating your eyes so much, rinse the onion and knife with cold water before slicing. If you rub a piece of lemon on your cutting board, it will not absorb the unpleasant onion smell.

9. STEP 9

   

   Wash the carrots thoroughly, peel them and cut them into quarter rings.

10. STEP 10

    

    Cut the bell pepper in half and remove the core and seeds. Cut the pepper into thin strips.

11. STEP 11

    

    Also wash the zucchini, dry it and cut it into small cubes. If you have a young fruit, there is no need to trim the thin skin if it is not damaged. Peel more mature fruits from rough skin and cut out the center with seeds.

12. STEP 12

    

    Choose meaty and juicy tomatoes. Wash, dry and cut into cubes or grate as you prefer.

13. STEP 13

    

    Place the peeled and cut into small cubes potatoes into the cauldron with the beef. Add water until it reaches approximately halfway through the potatoes. Cook after boiling for about 10-15 minutes.

14. STEP 14

    

    Heat the vegetable oil with a high smoking point in a frying pan and fry the finely chopped onions and carrots until lightly golden.

15. STEP 15

    

    Transfer the sautéed vegetables into a cauldron.

16. STEP 16

    

    Now fry the bell pepper until soft.

17. STEP 17

    

    Add zucchini to the fried peppers and fry everything together for 2-3 minutes. Stir.

18. STEP 18

    

    Place the fried peppers and zucchini into the cauldron.

19. STEP 19

    

    In the same frying pan, lightly fry the tomatoes and then simmer them covered for about 5 minutes, then also transfer them to the cauldron.

20. STEP 20

    

    Add salt to taste.

21. STEP 21

    

    Pepper, add curry and simmer the contents for another 10-15 minutes.

22. STEP 22

    

    When the potatoes become soft, add chopped fresh herbs (parsley, dill, green onions) to the pan.

23. STEP 23

    

    Add garlic pressed through a press to the roast.

24. STEP 24

    

    Mix all contents well with a spoon or kitchen spatula. Leave covered for 2-3 minutes and turn off the heat. Leave the dish to steep for 10 minutes, covered.

25. STEP 25

    

    Divide the aromatic stew among plates. Before serving, sprinkle with chopped herbs.

26. STEP 26

    

    Serve the dish with fresh vegetables and herbs. Bon appetit!