Beef Stew

Beef Stew
Prepare ingredients.
Cut 800-1000 grams of beef into bite sized pieces.
Heat 2 tablespoons of cooking oil in a wok.
Put the beef into the hot oil.
Add 1 teaspoon of salt.
Add 1/2 teaspoon of pepper powder.
Fry until the meat changes color.
Transfer to a bowl.
Cut 2 red onions into strips.
Chop 3-4 garlic cloves finely.
Heat 2 tablespoons of cooking oil in a wok.
Put the red onion into the hot oil.
Fry red onion until it starts to get fragrant.
Add 3-4 tablespoons of flour.
Continue stir-frying briefly.
Add pieces of the garlic.
Continue stir-frying briefly.
Add pieces of the beef.
Mix in gently.
Add 150 milliliters of red wine.
Stir briefly.
Add 400 milliliters of beef broth.
Bring to boil.
Turn heat to a low level.
Cover the wok and simmer for 3-5 minutes.
Add 2 bay leaves.
Add 1 tablespoon of dried rosemary leaf.
Add 1 tablespoon of dried thyme leaves.
Stir briefly.
Peel 2-3 carrots.
Cut the carrot into thin slices.
Peel 2-3 potatoes.
Cut the potato into bite sized pieces.
Cut 1-2 stalks of leek into bite sized pieces.
Add the carrot to the wok.
Add pieces of the potato.
Add pieces of the leek.
Mix in gently.
Cover the wok and simmer for 60 minutes.
Add 1-2 tablespoons of chopped parsley.
Stir briefly.
Turn off the heat.
Prepare servings.
Sprinkle with the chopped parsley (at will).


A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.), meat, especially tougher meats suitable for slow-cooking, such as beef. Wine and stock can be used as the stew-cooking liquid.


800 grams beef (800-1000 grams)
2 carrots (2-3)
2 potatoes (2-3)
1 leek (1-2 stalks)
1 tablespoon chopped parsley
2 onions (or red onion)
3 cloves garlic (3-4 cloves)
1 teaspoon salt
1⁄2 teaspoon pepper powder
3 tablespoons flour (3-4 tablespoons)
150 milliliters red wine
400 milliliters beef broth
2 bay leaves
1 tablespoon dried rosemary leaves
1 tablespoon dried thyme leaves
4 tablespoons cooking oil