Beef and Vegetable Stew
Daržovių troškinys su jautiena
Even in summer there are wet and cool days when all you crave for is hot and filling food. Meat and vegetable stew is one of the best choices for lunch. This beef and vegetable stew is one option. Dare to improvise: replace beef with chicken, tomatoes with zucchini, fried aubergines or thinly sliced potatoes, add some basil, oregano or rosemary. If possible, always use fresh herbs. It gives the dish a more intense flavour. This stew tastes even better if left refrigerated overnight. Therefore it’s a good idea to prepareit on the night before for next day’s lunch. Serve it with rice or a slice of bread. You’ll really want something to wipe your plate out with!
- 500g of beef tenderloin
- 2 tsp caraway seeds
- 1 large red or yellow pepper
- 4 medium tomatoes
- 2 medium onions
- 2 medium carrots
- 3 cloves of garlic
- 50g fresh dill
- 100g of your favourite cheese
- 250g mayonnaise or plain yogurt
- freshly ground black pepper
- olive oil
Cut the beef into small pieces. Heat few tablespoons of oil on a frying pan and frythe beef piecessprinkled withpepperandcaraway seeds.When the meat is done season it with salt.
Prepare the vegetables: wash them, remove seeds and cut the peppers into small cubes, slice tomatoes and onions, grate the carrots, chop2 garlic cloves and dill. Grate the cheese.
Squeeze 1 garlic clove juice intomayonnaiseoryogurtand stir it.
Spread the cooked meat pieces on the bottom of bakingdishwith highedges, cover it with all the grated carrots, spread some garlic mayonnaise or yogurt on top.Spreada layer of onions, some garlic mayonnaiseoryogurtmixture, add some choppedpeppersandsome tomatoslices. Sprinkle withchoppedchives,dill,gratedcheese.Repeat layering untilyou use up all the ingredients. You should be able to make three layers.Season each layerwithsaltandpepper.
Bake in the oven preheated to up to 180oC degrees for 30-40minutes until the stew starts to bubble. Keep in mind that the vegetables have to remain crispy and not mushy!