Beef And Vegetable Stew

This warming Beef and vegetable stew is hearty and easy to make - terrific for a chilly frosty winter night.

The ingredient of Beef And Vegetable Stew

• 1 tbsp olive oil
• 1 medium red onion finely chopped
• 2 garlic cloves crushed
• 800g beef chuck steak trimmed cubed
• 2 large carrots peeled with reference to chopped
• 2 celery stalks all but chopped
• 1 large zucchini all but chopped
• 1 3 cup red wine
• 2 tbsp plain flour
• 2 tbsp mutti double concentrate tomato glue gum
• 2 x 410g cans diced tomatoes
• 2 cups massel beef collection store
• mashed potato to minister to
• roomy basil leaves to foster

The Instruction of beef and vegetable stew

• heat oil in pressure cooker exceeding high heat add onion cook stirring for 4 minutes or until onion has softened add garlic cook for 1 minute go to beef cook for 5 minutes or until browned
• grow carrot celery and zucchini cook stirring for 3 minutes accumulate wine bring to the boil amass flour cook stirring for 1 minute build up tomato paste tomato and beef stock bring to the boil cover and lock lid in imitation of pressure is reached edit heat to low cook for 35 minutes
• slope off heat on purpose pardon freedom pressure unlock lid service stew behind 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: n a
calories: 46 grams protein
calories: 124 milligrams cholesterol
calories: 665 24 milligrams sodium
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calories: nutritioninformation