Beef and Vegetable Stew

Beef and Vegetable Stew


For cold weather comfort, nothing beats a warm and hearty stew, such as this one that's chock full of vegetables and given heft with ground beef. Besides the usual aromatics (garlic and onion, the essential flavor builders) and the typical canned whole peeled tomatoes (crush them with your hands as you add them to the pot), you'll find zucchini, green peas, and fresh mushrooms. Feel free to use whatever vegetables you happen to have on hand.


  • 200 grams ground beef
  • 1/2 zucchini (small pieces)
  • 2 garlic cloves
  • 1 carrots
  • 1 onions (small)
  • 150 grams peas
  • 4 fresh mushrooms
  • 1 can peeled tomatoes
  • 4 tablespoons white wine
  • 1 vegetable bouillon cube
  • 1 tablespoon soy sauce
  • salt (hand harvested)
  • olive oil
  • ground black pepper
  • parsley (to taste)
  • 1 package puff pastry


  1. 1Preheat oven to 360°F.
  2. 2Sauté the onion and garlic with a little bit of olive oil in a saucepan over medium heat, then lay the sliced ​​carrots and beef (previously seasoned with salt and pepper) in the pan.
  3. 3Reduce the sauce with white wine, and then add the tomato, a little water with the vegetable bouillon cube, and cook everything well.
  4. 4Add the peas, zucchini, and mushrooms. Check the seasoning by tasting a small amount.
  5. 5Add parsley and soy sauce.
  6. 6Pour the stew into two ovenproof bowls, and cover with the puff pastry. Use a fork to prick holes in the dough so they bake faster, and brush with olive oil.
  7. 7Bake for about 20 minutes or until the dough is golden.
  8. 8Serve the dish with spinach leaves, dried tomatoes, and flax seed salad, as desired.
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