Beef stew

Today I woke up to a foggy cold day in Zagreb. As I watched the wind bending the tree branches and gray clouds settling above the rooftops, I didn’t want to get up. Nevertheless I had to, and as soon as I did, I threw on a dozen layers of clothes just to stay warm. As usual the first thought was what am I going to prepare for lunch, and the choice was easy – Beef stew.

A few ingredients that I needed, I got from the local market filled with fresh delicious vegetables every morning. I know just the people selling their own, homegrown vegetables, where I’ve been buying for years. Carrots, green peas, potatoes, onions and some fresh lettuce & radicchio for a salad, I could find all of it in less than 10 min, and I got beef from the local butcher’s. The only thing was to take out a large pot and start cooking!

Here’s a few more recipes for those of you who aren’t big fans of Beef stew:

Oven baked octopus & potatoes

Mlinci & roasted turkey

Sarma & mashed potatoes

Fried chicken drumsticks, oyster mushrooms, mashed potatoes & tartar sauce

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Enjoy & happy cooking!

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Preparation: 25 min

Cook time: 1 h

Servings: 6 – 8

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Ingredients

• 500 g beef, chopped in cubes
• 200 g green peas
• 150 g carrot, diced
• 250 g potato, diced
• 4 onion, chopped
• 3 cloves garlic, crushed
• 400 ml tomato puree
• 3 tbsp red paprika
• 1,5 l water
• 0,2 l red wine
• 1 leaf laurel
• 1 tbsp parsley
• 1 tsp red chili
• 4 tbsp fat / vegetable oil
• Salt & pepper to taste

How to

1. Heat 4 tablespoons of fat or vegetable oil in a large cooking pot over medium heat. Add chopped onion and crushed garlic. Simmer for 5 minutes, add green peas and diced carrot, as well as diced potatoes. Cook by stirring occasionally, season with red paprika, pepper and continue cooking.
2. Add chopped beef to the vegetables, sprinkle some vegetable oil if needed. When the meat cooks to light brown pour water over it and cook for an hour occasionally checking if there is enough water, if needed add another glass of water.
3. After about an hour of cooking add tomato puree, red wine, laurel, parsley, red chili and cook for 15 – 20 more min. Enjoy with some fresh lettuce and radicchio salad!