• 6servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1200 gr boneless beef chuck , cut into 100 gr all purpose flour

  2. 5 gr fresh thyme

  3. 5 gr paprika

  4. 100 ml olive oil

  5. 200 gr brown onions , shredded

  6. 50 gr garlic cloves , peeled and sliced

  7. 300 gr shitake mushrooms , cut into 300 gr tomatoes , skinned and deseeded

  8. 300 gr carrots , peeled and cut into 20 mm pieces

  9. 300 gr small potatoes , scrubbed

  10. 900 ml beef stock

  11. salt and pepper (to taste)

Instructions Jump to Ingredients ↑

  1. Place beef in large bowl.

  2. Sprinkle with flour, thyme, paprika and generous amounts of salt and pepper; toss to coat.

  3. Heat amounts of the oil in heavy large pot over medium-high heat.

  4. Working in batches, add beef and sauté until brown, about 6 min Place beef to a large pot after each batch; reserve any flour in bowl.

  5. Sauté the prepared onions and garlic in an amount of oil. When slightly colored add to pot with the beef.

  6. Sauté the prepared mushrooms for 2 min, add to a pot with the beef.

  7. Add reserved flour mixture to pot.

  8. Add beef stock and prepared tomatoes, bring to boil. Reduce heat to medium-low.

  9. Cover and simmer until beef is almost tender, about 60 min.

  10. Add prepared carrots and potatoes, simmer uncovered, until beef and vegetables are tender and sauce thickens, about 30 min. Adjust seasoning.


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