Veggie Beef Stew
Veggie Beef Stew is a wonderful dish from beginning to end with its practicality and rich visuals.
Ingredients
- 2 pounds trimmed and cubed beef (1 kg, originally mutton but lamb or beef can also be used. We used extra minced meat to make meatballs, completely optional)
- 10 tomatoes (reduce the number if you use large size)
- 2 green pointed peppers
- 1 capia red pepper
- 2 eggplants (we did not use it in this recipe)
- 1 large potato
- 1 onion
- 10 cloves of garlic
- ½ cup olive oil
- 1 tbsp pepper paste
- 1 tbsp tomato paste
- ¾ tsp salt
- ½ tsp black pepper
- 1 tsp red pepper flakes
Instructions
- Preheat your oven to 220°C/425°F
- Place the cubed meat into the cooking pot you will use.
- Cut the onion into 4 or 6 pieces depending on its size. You can cut the garlic into 2 or add it whole without chopping it.
- Chop the peppers finely and peel the eggplant in strips (if you are using them). Then cut it into cubes and add it to the mixture.
- Peel the potato and cut it into 2. Cut into thick slices or cubes.
- Chop the tomatoes into small cubes and add them to the tray. (For visual appeal, you can separate half of the tomatoes and cut them into 4 pieces, then arrange them with the potatoes and onions. Optional.)
- Add olive oil, tomato paste and spices and mix all the ingredients well, smooth the top. You can arrange the potatoes, onions and some tomatoes as in the picture to have a nice visual. (We also made extra meatballs for those who like meatballs)
- Cover the tray with aluminum foil or damp baking paper.
- Bake in the preheated oven in the middle compartment for about 1 hour. You can remove the foil in the last 15 minutes of cooking time to lightly brown the top. (If you want to cook without covering, you can turn off the top and bottom settings when the top is browned enough and select the bottom cooking setting only.)
Notes
You can extend the time by checking whether the meat is cooked or not.