- 2 tablespoons olive oil
- 750 g lean beef cut into cubes
- 3 medium onions, cut into cubes
- 1½ tablespoons plain flour
- 6 cups water or 1500 ml
- 1 cinnamon stick
- 1 large tomato, diced
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 green bell pepper, or red bell pepper, cut into cubes
- 2 small zucchini, cut into cubes
- 2 cloves garlic, chopped
- 1 cup pumpkin or 150 g, peeled and cut into cubes
- 1 potato, peeled and cut into cubes
- 3 whole cardamom pods
- 2 cubes MAGGI Beef Stock
- ¼ teaspoon ground black pepper
Beef and Vegetable Stew
INGREDIENTS
Beef and Vegetable Stew with
Beef and Vegetable Stew with 
- 2 tablespoons olive oil
- 750 g lean beef cut into cubes
- 3 medium onions, cut into cubes
- 1½ tablespoons plain flour
- 6 cups water or 1500 ml
- 1 cinnamon stick
- 1 large tomato, diced
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 green bell pepper, or red bell pepper, cut into cubes
- 2 small zucchini, cut into cubes
- 2 cloves garlic, chopped
- 1 cup pumpkin or 150 g, peeled and cut into cubes
- 1 potato, peeled and cut into cubes
- 3 whole cardamom pods
- 2 cubes MAGGI Beef Stock
- ¼ teaspoon ground black pepper
NUTRITIONAL INFORMATION
Beef and Vegetable Stew with
Beef and Vegetable Stew with
- Energy 413 (Kcal)
- Protein 27 (g)
- Carbohydrate 22 (g)
- Total Fat 23 (g)
HOW TO PREPARE
Beef and Vegetable Stew with
Beef and Vegetable Stew with
1
Heat the oil in a pan. Add the meat and fry until golden brown.
2
Add the onion and cook for further 5 minutes then add the flour and mix well. Add the water, cinnamon stick, tomato, tomato paste and bay leaf. Cover and cook on low heat for 1 hour or until meat is tender.
3
Add bell pepper, zucchini, garlic, pumpkin, potato, cardamom, black pepper and MAGGI Beef Stock cubes then cook for additional 15 minutes or until meat and vegetables are cooked.
REVIEWS
Beef and Vegetable Stew with
