Description
Beef stew with mushrooms and vegetables.
Ingredients
- 10-½ ounces, weight Beef Fillet
- 10-½ ounces, weight Fresh Mushrooms
- 1 Large Sweet Bell Pepper, Stem And Seeds Removed
- 1 Large Onion
- 1 Tablespoon Tomato Paste
- 1 teaspoon Salt
- ⅓ teaspoons Ground Black Pepper
- ⅓ teaspoons Nutmeg
- 2 Tablespoons Olive Oil
- Cooked Rice, Optional, For Serving
Preparation
Cut the beef fillet into medium-sized square pieces. Preheat a large deep skillet and add 1 cup of water. Bring water to a boil. Put the beef cubes in the skillet, lower the heat and stew over low heat for 1 hour, stirring occasionally. Make sure the skillet is covered and there is always enough water while stewing otherwise the beef will be burned. Add a bit more water when necessary.
While the beef is cooking, wash the mushrooms and vegetables and peel the onion. Cut the mushrooms in quarters and slice the pepper and onion in half rings.
After 1 hour add the mushrooms into the beef, cover the skillet and continue stewing over low heat for 30 minutes. Then add the pepper and onion. Add another 1/2 cup of water and stew for 10 minutes more.
Add tomato paste, salt, ground black pepper, nutmeg and olive oil. Mix well and let it stew for a final 5 minutes. Remove the beef stew from the heat and let it sit for 15 minutes in the covered skillet before serving. Serve the beef stew with rice.
