Beef stew with potatoes

The stoves at home do not rest even in the middle of summer. This past week, taking advantage of a rainy day, I prepared my third grade stew in a traditional way, little by little over low heat. Two hours that were rewarded by tasting the first fork of this very tasty dish.

This stew is very complete. The meat is accompanied with a good vegetable base and some potatoes and it is flavored with sweet paprika. Onion, leek, green pepper and carrot were the vegetables that I chose, but you can add others or substitute some of them to your liking! A plate full of energy to feed the whole family.

Ingredients

For two people

• 500 g. of veal to cook
• 1 cebolla great
• 2 green peppers
• 1 leek
• Carrots 2
• 1 dried tomato in oil
• 1 teaspoon of paprika
• 3 potatoes
• 1 tablespoon tomato sauce
• Olive oil
• Sal Island
• Pepper

Crafting

We wash the vegetables well. We chop the onion, the leek and the green pepper and cut the carrot into very thin slices.

We put a jet of oil in a low saucepan and we heat it. Sauté the vegetables with a pinch of salt until tender, about 15 minutes.

Next, we add to the casserole the dried tomato and paprika. We stir and cook for a few minutes.

We incorporate the pieces of meat and we seal over high heat; they should be golden.

We add the potatoes cascades into chunks and tomato sauce. We give all our ingredients a couple of turns with a wooden spoon.

We pour water, until the meat and potatoes are covered. We wait for it to boil and cook over low-medium heat for about an hour and a half, or until the meat is tender.

We serve hot.

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