Beef Stew With Puree

Beef Stew With Puree


  • 1 kg beef
  • 3 large onions
  • 4 garlic cloves
  • 300 g pelati tomato
  • 1 teaspoon Dijon mustard
  • 2 red peppers
  • sea salt, pepper, allowed oil

For puree:

  • 1 small broccoli
  • 1 small cauliflower
  • 50 ml olive oil
  • 1 teaspoon fresh dill
  • sea salt


Clean the meat from unwanted sinew and cut into larger cubes. Peel onion and cut into cubes and finely chop garlic. Peel the peppers from the stems and seeds and cut into large cubes. Fry onion and garlic on little allowed oil just to change the color, then add meat and fry, stirring occasionally until it changes color. Then continue stewing while adding water until meat is tender half. Add chopped pelati tomato, pepper and mustard. Continue cooking while adding water if necessary until meat completely tender and the meal get desired density. Separately prepare puree: clean broccoli and cauliflower, chop into florets and blanch. Then mash the vegetable, salt it, sprinkle with olive oil and chopped fresh dill and mix well. Serve with the stew.

Beef Stew With Puree

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